Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Cucumber |
| 4 cups | Green chili |
| 3 larges | Onions |
| 2 \N | Green bell peppers |
| 1 \N | Jar; (2 oz) pimientos |
| 3 \N | Carrots |
| 5 cups | White sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Turmeric |
| 1 tablespoon | Mustard seed |
PART 1
PART 2
This recipe was sent by a visitor to my web page. Sounds intriguing.
Here is recipe we like that we got from a cookbook form the Albuquerque Tribune, 1974 - "great green chili cooking classic" Grind "part 1" medium coarse.
Sprinkle with ½ cup pickling salt, cover with cold water and let stand for three hours. Drain thoroughly.
In a large kettle place "part 2".
Add cucumber-chili mixture to spices and cover with 2½ cups white vinegar. Boil until vegetables are tender, about 10 minutes.
Pousr into hot sterilized jars and seal. Makes 8 or 9 pints.
(Maureen F. Marcilla, Albuquerque) Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Aug 21, 1998, converted by MM_Buster v2.0l.