| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Vegetables, Relish, Mexican |
10 |
Servings |
INGREDIENTS
| 4 |
oz |
Green Beans; Whole |
| 3 |
|
Celery; Stalks, * |
| 1 |
c |
Carrots; 2 med, ** |
| 1 1/2 |
c |
Cauliflowerets |
| 1 |
c |
Broccoli Flowerets |
| 1 |
c |
Pearl Onions |
| 1/2 |
c |
Peppers; *** |
| 1/2 |
c |
Coarse Salt |
| 2 |
c |
Cider Vinegar |
| 2 |
c |
Water |
| 2 |
tb |
Black Peppercorns |
| 1/4 |
ts |
Cloves; Ground |
INSTRUCTIONS
* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
Carrots should be cut diagonally into thin slices. *** Peppers can be
canned or fresh. Use Serrano or Jalapeno Chiles
~-------------------------------------------------------------------------
Mix all ingredients in a large glass or plastic container. Cover and
refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10
cups of vegetable relish.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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