| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 8 | c | Cucumber |
| 4 | c | Green chili |
| 3 | lg | Onions |
| 2 | Green bell peppers | |
| 1 | Jar; (2 oz) pimientos | |
| 3 | Carrots | |
| 5 | c | White sugar |
| 1 | ts | Salt |
| 1 | ts | Turmeric |
| 1 | tb | Mustard seed |
INSTRUCTIONS
PART 1 PART 2 This recipe was sent by a visitor to my web page. Sounds intriguing. Here is recipe we like that we got from a cookbook form the Albuquerque Tribune, 1974 - "great green chili cooking classic" Grind "part 1" medium coarse. Sprinkle with 1/2 cup pickling salt, cover with cold water and let stand for three hours. Drain thoroughly. In a large kettle place "part 2". Add cucumber-chili mixture to spices and cover with 2 1/2 cups white vinegar. Boil until vegetables are tender, about 10 minutes. Pousr into hot sterilized jars and seal. Makes 8 or 9 pints. (Maureen F. Marcilla, Albuquerque) Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 21, 1998, converted by MM_Buster v2.0l.
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