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Results 21 - 30 of 158 for relish allspice
In colander, place cucumber, onion, ... refrigerate overnight before serving. Store relish in refrigerator for no longer than 1 month. Makes 1-pint jar.
Put vinegar, chilies, garlic and ginger in the blender and chop. Add: Mix this all together with the sliced mangoes, salt, sugar and ...
Grind vegetables and mix together. Sprinkle kosher salt over top and let stand overnight. Drain. Mix all but small amount vinegar (reserve ...
Combine vegetables with salt. Let ... Add celery seed, allspice, turmeric, sugar and vinegar. Heat ... in sterilized jars. Makes 3 to 4 pints.
Use real ripe tomatoes; scald. Peel and chop. Chop onion and celery fine. Cut garlic fine. Tie spices in bag. Mix other ingredients. Put in ...
26. CHILI RELISH
Scald 12 tomatoes at a ... cloves, sugar, and allspice. Boil all the ingredients ... may have to boil longer to get the consistency of a relish.
Scald and peel tomatoes and put in colander to drain. Cut in small pieces the onions and peppers. Combine all ingredients and boil at a low ...
In large bowl, mix zucchini, ... and turmeric. Tie allspice in cheese-cloth and add to ... zucchini and corn relish can be refrigerated or frozen ... containers. Makes 2 pints.
Grind all vegetables on "course grind" in grinder. Drain; boil vegetables in 1 quart vinegar, about 30 minutes. Drain again. Return ...
30. TOMATO RELISH
Peel tomatoes. Chop onions and ... several hours, until relish turns a deep red color ... into sterile jars and seal. Yield: 6 to 8 half pints.
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