|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
11 - 20 of 69 for hot pepper mustard relish
Cover cucumbers, hot peppers, green peppers, ... Drain; add vinegar, mustard seed, celery seed ... minutes. Put the relish in hot sterilized jars and seal.
Mix ingredients. Let stand overnight, turn and drain. Rinse with clear cold water. Mix other ingredients and stir until thick. Then add vegetables. ...
Scald and peel ... seed and clean peppers, chop into ... Add to horseradish, mustard seed, pickling spice, ... frequently. Pour into hot sterilized jars; seal. ... Cooking time 30 minutes.
Coarsely chop tomatoes, cabbage, onions and peppers. Add salt. ... combine with vinegar, mustard, mustard seed ... occasionally. Can in hot jars, making sure vinegar solution covers vegetables.
Grind the vegetables, add 1/2 cup salt, place in a container and let soak overnight. In a large pan, place: Heat to a boil and add rinsed and drained ...
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.
Mix this with some salt and let stand a few hours. Mix and heat: Heat juice and then add to ground pickle mixture; bring to a boil. Seal in small ...
Prepare instant potatoes ... package. Add onions, pepper, eggs, and sweet relish. Mix thoroughly. Add mustard and Miracle Whip. ... taste. Serve while hot. Any left ... cold. Yield: 6 servings.
Add 4 tablespoons salt. Soak 3 hours, drain very well. Combine all ingredients and cook 30 minutes. Put in jars and process 15 minutes. This is a ...
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