Sweet Vegetable Relish Recipe
Yield: 3 pintsRecipe by luhu.jp
Ingredients:
3 cup: Carrots, peeled and slice
-and cut in 1-inch chunks,
-on diagonal 1/8 inch thick,
1/2 cup: Thinly sliced fresh ginger,
1 large: Bell pepper, cut in 1-inch
-root,
-chunks,
1: Or more dried red chiles,
1: Sweet red pepper, cut in
1 cup: Vinegar,
-1: -inch chunks,
1 cup: Sugar,
2: Onions, cut in 1-inch chunks
1/2 tsp: Salt,
1: Cucumber, unpeeled, seeded
Directions:
Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.
Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.
Makes approximately 3 pints.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.
Source from luhu.jp
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.
Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.
Makes approximately 3 pints.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.
Source from luhu.jp
Tags
Others