| 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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