East india relish

Yield: 6 servings

Measure Ingredient
1½ quart Chopped onions (About 6 to 8 medium)
1 quart Firmly packed shredded carrots (about 1 pound)
1 quart Peeled, diced green tomatoes (about 8 medium)
1 quart Chopped zucchini (about 2 pounds)
2 cups Light corn syrup
4 cups White vinegar
2 tablespoons Salt
1 tablespoon Ground coriander
2 teaspoons Ground ginger
1 teaspoon Crushed red pepper
½ teaspoon Ground cumin

Stir a few tablespoons of this relish into mayonnaise when making a chicken salad, or try it with pot roast. The recipe makes six 1 pint jars. You'll need a shredder or food processor in addition to the basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within ¼ inch of tops.

4. Spoon hot liquid from the kettle to within ¼ inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within ¼ inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-10-95

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