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Results 1 - 10 of 2,250 for relishes
The zest of the orange ... at least 2 hours before serving. Cranberry Orange Relish may be frozen for up to 2 months. Makes about 2 1/2 cups.
Coarsely grind the onions and peppers. Stir in zucchini and salt. Cover and allow to sit for 3 hours. Drain and rinse well. Combine the ...
When frost approaches at the ... growing season, this relish is one way to make ... bright, pickles and relishes. Wash tomatoes well. Chop ... bath for 10 minutes.
Put unpeeled squash through the coarse blade of a food grinder to make 10 cups and grind onion to make 4 cups. Grind 2 green peppers. Put ...
Combine zucchini, onion, green and ... minutes. Pack hot relish into hot jars, leaving 1/4-inch ... boiling-water canner. Makes about 4 half-pints.
Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly 1 pint coarse salt. Let it remain ...
Grind or coarsely chop all vegetables as for relish. Boil vegetables in lightly ... Adjust Seals. Process in a boiling water bath for 10 minutes.
8. INDIA RELISH
Wash vegetables. Chop tomatoes. Sprinkle chopped tomatoes with 2 tablespoons of salt, let stand 12 hours in drain. Dissolve remaining salt ...
Wash and pick over fruit ... hot you like relish - leave out if heat ... (hard) apples can be substituted. Makes approximately 8 to 10 quarts.
Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. ...
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