|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 ...
Tip: Try cabbage pepper relish for more results.
Results 1 - 7 of 7 for canning cabbage pepper relish
Sprinkle layers of chopped tomatoes, cabbage, onions, and pepper with salt. Let ... pint or pint canning jars, leaving 1/4-inch ... used to make relish. A food ... or 16 1/2 pints.
Take one cabbage, a large ... hot, pint size canning jars and seal ... prize winner from an 1880's southern cookbook, adapted to modern canning standards.
Grind vegetables using coarse blade, then sprinkle with salt. Let stand overnight; rinse and drain. Combine remaining ingredients. Pour over ...
Boil corn 5 ... chop and measure cabbage and peppers. Chop onions. ... (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
Boil all ingredients together for 30-45 minutes. Seal while hot.
Mix all ingredients and let stand 4 hours or overnight. Wash salt off real good 4 or 5 times. Then combine: 1 tbsp. celery seed 2 tbsp. mustard seed ...
Combine chopped peppers, apples, cabbage and salt. Let ... seal, leaving head space. Return to hot water and process 10 minutes. Yields about 7 half pints.
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