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Results 51 - 60 of 240 for canned onion relish
Mix vegetables together. Set aside. Mix sugar, vinegar, oil, salt and pepper until well blended. Pour over vegetables and mix thoroughly. ...
52. BEAN RELISH
Rinse beans in a and let stand for about 10 minutes (almost dry). Combine with remaining ingredients and refrigerate for 3-4 hours.
Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.
Combine corn, cabbage, onions, green and red pepper ... minutes. Remove jars and complete seals unless closures are self-sealing type. Makes 8 pints.
Mix all vegetables in large dish. Mix together flour, mustard, turmeric. Add 1/2 cup vinegar. Add this mixture to salt, sugar and vinegar. ...
In 8 to 10 quart ... minutes. Pack hot relish into hot, clean half-pint jars; ... (Start timing after water returns to boiling.) Makes 8 half-pints.
Mix all together and cook ... 30 minutes. This relish can be stored in the refrigerator ... on hot dogs but some people like it with vegetables.
Sprinkle salt over cucumbers and onions. Let stand overnight. Chop ... Drain thoroughly. (Add canned pimento only when ready to can). Boil vinegar, mustard seed, ... bright green colored relish. (Omit chopped stage for bread and butter pickles).
Grind first 4 ingredients. Sprinkle with 5 tablespoons salt and let stand for 8 hours, then cover with cold water. Drain. Mix remaining ...
Combine cucumbers, onions, green and red peppers ... leaving 1/4 inch head space. Process 10 minutes in boiling water bath. Makes about 8 half pints.
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