|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.
Tip: Try chow chow relish for more results.
1 - 10 of 23 for hot chow chow relish
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Wash and pick ... rinse. Put whole hot pepper through chopper ... hot you like relish - leave out ... substituted. Makes approximately 8 to 10 quarts.
Grind vegetables, using ... pour over vegetable mixture. Heat to boiling point and allow to simmer 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.
Use all or ... syrup first until hot. Blend in ... simmer to boiling. Boil 2 minutes. Put in jars and process 20 minutes. Keeps in refrigerator several weeks.
Cut and soak in 2 cups salt and water to cover overnight. Next morning, drain. Make mixture of 8 cups sugar, 2 quarts vinegar, 2 tablespoons ...
Chop tomatoes, onion, ... Drain well; add hot peppers, vinegar, sugar, ... water bath 5 minutes. Begin counting time as soon as water returns to boiling.
Cook on low flame and put into jars while boiling.
Combine tomatoes, cabbage, onions, peppers and salt. Let set overnight. The next day drain, add other ingredients. Cook 1 hour. Pour in jars and ...
Chop all vegetables. Mix with all the other ingredients. DO NOT HEAT vinegar. Let stand 8 hours. Put in jars. Keep cool.
Cook until corn is done. Pour in jars and seal.
Slice and soak tomatoes overnight with 1 cup salt. In the morning drain and rinse once. With meat grinder, grind tomatoes, onions, peppers. Add ...
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