|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
1 - 10 of 37 for chow chow relish
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Wash and pick ... hot you like relish - leave out ... pears are not available, firm (hard) apples can be substituted. Makes approximately 8 to 10 quarts.
Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly 1 pint coarse salt. Let it remain in salt 12 ...
Combine tomatoes, cabbage, onions, peppers and salt. Let set overnight. The next day drain, add other ingredients. Cook 1 hour. Pour in jars and ...
Dice above ingredients. Sprinkle with salt and soak overnight. Next day drain and squeeze. Press out water. Heat: 1 c. sugar 2 or 3 tbsp. mustard ...
Chop all vegetables. Mix with all the other ingredients. DO NOT HEAT vinegar. Let stand 8 hours. Put in jars. Keep cool.
Cook on low flame and put into jars while boiling.
Cut cabbage small (do not grind), also tomatoes, peppers, and onions. Let stand in large bowl while making paste. Mix paste and cook with chopped ...
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add ...
Place in stone jar. Mix together. Sprinkle sparingly with salt. Let stand 24 hours. Drain off brine. Place mixture in cooking pot. Sprinkle with ...
Mix all vegetables with brine; cover and let stand 1 hour. Meanwhile, wash and sterilize 4 (1 pint) jars and closures. Stand them on a baking sheet ...
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