|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
Results 1 - 10 of 35 for cabbage chow chow relish
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Take one cabbage, a large ... away. This old recipe is a blue ribbon prize winner from an 1880's southern cookbook, adapted to modern canning standards.
Pour over mixture and let stand overnight. Then rinse real well and drain, then heat. Mix vinegar, sugar, 2 tablespoons powder, mustard, and pour all ...
Combine chopped vegetables; sprinkles with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a large ...
Cook until corn is done. Pour in jars and seal.
Chop vegetables then measure. Sprinkle lightly with salt and let stand 2 to 3 hours or overnight. Place vegetables in a cheesecloth bag. Squeeze out ...
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar, and spices; simmer ten ...
Chop all vegetables. Mix with all the other ingredients. DO NOT HEAT vinegar. Let stand 8 hours. Put in jars. Keep cool.
Tomatoes, peppers, onions and cabbage may be put ... Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
Cook on low flame and put into jars while boiling.
Total bell peppers should equal 6 to 6 1/2 cups. Combine all vegetables in large bowl and sprinkle with salt. Let stand overnight. Rinse and drain ...
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