End Of Season Relish Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Green tomatoes, coarse chop
1 medium: Ripe tomato, coarse chop
1/2 small: Green cabbage, coarse chop
2 each: Red bell peppers, chopped
2 each: Green bell peppers, chopped
2 each: Celery ribs, chopped
2 each: Onions, chopped
1/2 each: Peeled cucumber, chopped
5 tbsp: Pickling salt,
1 cup: Packed light brown sugar,
2 3/4 cup: Cider or white vinegar,
Directions:
This is an excellent relish for using up excess garden produce left
at the end of the summer. Its 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 From: Sharon Stevens
Date: 06-21-96
Source from luhu.jp
at the end of the summer. Its 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 From: Sharon Stevens
Date: 06-21-96
Source from luhu.jp