Relishes Calvin's Green Tomato Relish 22 medium green tomatoes Wash, trim vegetables. Quarter and remove stem ends from tomatoes. Put all vegetables through medium grind of food grinder. Drain off excess liquid. Heat sugar and remaining ingredients to boiling. Add vegetables; simmer 10 minutes, stirring occassionally. Continue simmering while quickly packing one hot, sterilized jar at a time. Fill to one-eight inch from top. Make sure vinegar solution covers vegetalbes and seal at once. A webmaster favorite!
Calvin's Corn Relish 1 dozen sweet corn Coarsly grind cabbage, peppers, onions and celery. Mix with corn, spices, sugar and vinegar. Boil 5 minutes. Ladle into jars and seal. No Cook Marinated Relish Finely chop 1 pint sweet red peppers, sweet green peppers, onions and 1 quart cabbage. Mix together in crock and set aside. In a large mixing bowl, add 2 teaspoons celery seed, 4 cups sugar, 1 quart vinegar, 5 tablespoons and 2 or 3 finely chopped hot red peppers. Pour over vegetables in crock and mix well. Cover with cheese cloth and let stand overnight. Pack into sterilized jars and seal at once. Hannah's Kraut Relish Coarsely chop enough cabbage, onions, sweed red peppers and green tomatoes to fill a gallon glass jar. Cover with 1 cup coarse canning salt and 2 quart water mixture till completely covered. Screw on cap and wait for it to stop working. Serve with pork or alone like kraut. Refridgerate after opening and make sure when storing that vegetables are under the brine to prevent dry out. Will keep about 6 months. It's best to make this in August under the sign of the moon to prevent bubbling over. A Webmaster Favorite!! Email your relish recipe to me for posting. |