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FareShare Gazette Recipes -- May 2003 - E's


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End of Season Relish

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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
--------  ------------  --------------------------------
  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

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.

                 - - - - - - - - - - - - - - - - - - - 

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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