|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 ...
Results 1 - 10 of 30 for ripe cucumbers relish
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Grind or coarsely chop all vegetables as for relish. Boil vegetables ... 1/4 inch headspace. Adjust Seals. Process in a boiling water bath for 10 minutes.
Pare, remove seeds and cut cucumbers in 1 inch ... hour, or until vegetables are transparent. Ladle into hot, sterilized jars; seal at once. Makes 4 pints.
Pare cucumbers, remove seed, ... Cook on low heat for 1 hour or until vegetables are transparent. Ladle into hot, sterilized jars at once. Makes 4 pints.
Chop all vegetables ... balance of ingredients to juice and mix well. Add chopped vegetables and store in jars in refrigerator. This relish is uncooked.
Wash, drain, and chop the vegetables. Remove the tomato seeds with a sieve, do not peel cucumber, but use a chopped green cucumber. Cut the corn from ...
Boil above ingredients together for 30 minutes. Add 1/2 cup flour slowly, boil 5 minutes. Seal hot.
Mix all ingredients. Refrigerate at least 1 hour. Good with any Mexican dishes or as a side salad served on a lettuce leaf.
Peel, core and ... boil. Quickly spoon relish into hot sterilized ... lids and screw band tightly. Process in boiling water bath 15 minutes. Makes 9 pints.
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
Salt above to taste and cover with cold water (few ice cubes) and let stand 1 1/2 to 2 hours. Drain well. Combine and bring to a boil: Pour over ...
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