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.

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 ...

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.

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.

Chop all vegetables ... balance of ingredients to juice and mix well. Add chopped vegetables and store in jars in refrigerator. This relish is uncooked.

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