| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Relishes | 4 | Servings | |
INGREDIENTS
| 2 | md | Green Peppers, seeded |
| 2 | md | Tomatoes, Cored |
| 1 | md | Onion |
| 1 | md | Zucchini |
| 1/2 | sm | Eggplant, Pared |
| 2 | tb | Salt |
| 1 | c | Sugar |
| 1 | c | Vinegar |
| 1 | c | Water |
| 1 | ts | Mustard Seed |
| 3/4 | ts | Celery Seed |
| 1/4 | ts | Fine Herbs |
INSTRUCTIONS
Using the coarse blade of a food chopper, grind the peppers, tomatoes, onion, zucchini and eggplant. Stir the salt into the vegetables and let stand overnight. Rinse and drain the vegetables. In a medium saucepan, combine the sugar, vinegar, water, mustard seed, celery seed and fine herbs. Stir in the vegetables. Bring to boiling then reduce the heat and simmer for 5 minutes, stirring frequently. Cool, then cover and chill until ready to use. Makes about 4 cups of relish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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