|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 end of garden relish
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Combine tomatoes, zucchini, green pepper, green onion, and celery in a large bowl. Stir in salt, make sure vegetables are well coated. Cover with ...
Put tomatoes, apples ... minutes. Add prepared relish ingredients; bring to ... occasionally. Remove from heat, pour in jars and seal at once. Makes 7 half pints.
Chop or grind ... 2 or 3 hours; drain; rinse well. Add the dressing, mix well. Keep in refrigerator. Will keep a long time. You do not cook this relish.
Cook beans and cabbage until tender. Slice tomatoes and salt, place under weight, let stand 1 hour. Drain. Mix, and cook 25 minutes. Seal.
Soak cucumbers, cauliflower, ... to 2 quarts of water. Cook carrots ... combined vinegar sugar and spices mixture. Seal in sterile jars. Makes 10 pints.
Sprinkle salt over all, let set 1 1/2 hours. Drain well. Put water over again and drain. In a big kettle, put: 1 tbsp. mustard seed 1 1/4 tsp. ...
In large skillet combine all ingredients with 1/4 cup water. Bring to a boil stirring occasionally. Reduce heat, simmer covered, for 5 minutes. ...
Grind vegetables medium to coarse. Drain any juice. Combine sugar, vinegar and spices; boil 5 minutes. Add ground vegetables. Bring to a boil, then ...
Combine tomatoes, zucchini, green pepper, onions, and celery in a large bowl. Stir in salt, making sure vegetables are well coated. Cover with ice. ...
In 1 1/2 quart casserole, combine cauliflower, carrots and water. Cover. Microwave at high 3 to 5 minutes or until vegetables are hot but still ...
Result Page: 1
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