Yield: 1 batch
Measure | Ingredient |
---|---|
2 pounds | Green tomatoes, 1/2\" dice |
\N \N | (5 3/4 to 6 cups) |
½ pounds | Tart green apples (abt. 2 c) |
\N \N | ;peeled, cored and diced |
½ cup | Golden raisins, packed |
1 cup | Dark brown sugar, packed |
1 tablespoon | Crystallized ginger, grated |
6 \N | Red chili peppers, dried* |
\N \N | ;1\" long each (then broken) or- |
1 teaspoon | Dried crushed red pepper |
1½ teaspoon | Garlic, minced |
\N \N | ;(abt. 3 md. cloves) |
½ pounds | Shallots, peeled or- |
\N \N | Peeled pickling onions |
\N \N | ;(less than 1\" in diameter) |
\N \N | ;halved if large (1 1/2 c) or- |
3 mediums | Onions, 1/2\" dice |
1¼ cup | Cider vinegar |
Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the dried chilis.
Yield: About 6½ cups.
Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94