| 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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