|by Eduardo Fuss|
Salsa is sauce with attitude - and a passion for chili pepper salsas and dips has recently become a hot culinary trend.
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.
Cook on low flame and put into jars while boiling.
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 ...
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 ...
Chop all vegetables. Mix with all the other ingredients. DO NOT HEAT vinegar. Let stand 8 hours. Put in jars. Keep cool.
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.
Tomatoes, peppers, onions and cabbage may be put ... Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
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 ...
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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