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* Exported from MasterCook *
End of Season Relish
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Volume 6-05 May 2003
Amount Measure Ingredient -- Preparation Method
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2 medium green tomatoes -- coarse chop
1 medium ripe tomato -- coarse chop
1/2 small green cabbage -- coarse chop
2 red bell peppers -- chopped
2 green bell peppers -- chopped
2 celery ribs -- chopped
2 onions -- chopped
1/2 peeled cucumber -- chopped
5 tablespoons pickling salt
1 cup packed light brown sugar
2 3/4 cups cider vinegar -- or white vinegar
This is an excellent relish for using up excess garden produce left at the
end of the summer. It's good with meat and poultry and with a sharply
flavored cheese, such as a mature cheddar. Makes nine 1/2 pint jars.
Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the
salt in a large non-aluminum bowl. Let stand overnight to draw out the
moisture.
Drain the vegetables in a sieve, pressing them to remove as much liquid as
possible. rinse in the sieve under cold running water, drain again, and pat
dry on paper towels. Put the vegetables into a large, non-aluminum
saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1
hour or until the vegetables are tender and the sauce has thickened.
Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.
Spoon the relish into one hot jar at a time, leaving 1/2 inch head space.
Wipe jar rim and threads with a clean, damp cloth. Attach lid. fill and
close remaining jars.
Process in a boiling water bath canner for 10 minutes.
Source : Clearly Delicious by Elizabeth Lambert Ortiz Published in the
Oregonian FoodDay; Typos by Dorothy Flatman 1995
Contributed to the FareShare Gazette by Jim; 6 May 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 141 Calories; trace Fat (1.7% calories
from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
26mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Other Carbohydrates.
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