| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Preserves | 1 | Servings | |
INGREDIENTS
| 4 | c | Cucumber; seeded and chopped |
| 2 | Green tomato; cubed | |
| 2 | Onion; cubed | |
| 1/4 | c | Coarse salt |
| 4 | c | Sugar |
| 1 | tb | Tumeric |
| 1 | tb | Dry mustard |
| 2 | c | Vinegar |
| 3/4 | c | Flour |
| 3 | tb | Pickling spice |
| 1 | tb | Celery seed |
| 1 | lg | Can corn nibblets |
INSTRUCTIONS
Put cucumber, tomato, onion and salt into a large bowl. Leave for one hour then drain. Place pickling spice and celery seed in a cloth bag. Cook all ingredients except corn nibblets over medium heat for 15 minutes. Add corn, and cook for 5 additional minutes. Remove cloth bag. Pour into jars, and seal while hot. NOTES : This is a delicious recipe given to me by my aunt Joyce. It is now a staple on our table, served with fish or meat. We have a joke in our family that it is so good, we even put it on our icecream! :> Recipe by: Joyce Daigle Posted to MC-Recipe Digest V1 #1027 by "chussey@synapse.net" <chussey@synapse.net> on Jan 21, 1998
A Message from our Provider:
“Jesus: Everything else will fade”