Relish 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Green Peppers, Stems And Seeds Removed |
| 2 | mediums | Tomatoes, Cored |
| 1 | medium | Onion |
| 1 | medium | Zucchini |
| ½ | small | Eggplant, Pared |
| 2 | tablespoons | Salt |
| 1 | cup | Sugar |
| 1 | cup | Vinegar |
| 1 | cup | Water |
| 1 | teaspoon | Mustard Seed |
| ¾ | teaspoon | Celery Seed |
| ¼ | teaspoon | Fine Herbs |
Directions
Using the coarse blade of a food chopper, grind the peppers, tomatoes, onion, zucchini and eggplant. Stir the salt into the vegetables and let stand overnight. Rinse and drain the vegetables. In a medium saucepan, combine the sugar, vinegar, water, mustard seed, celery seed and fine herbs. Stir in the vegetables. Bring to boiling then reduce the heat and simmer for 5 minutes, stirring frequently. Cool, then cover and chill until ready to use. Makes about 4 cups of relish.
From: Pat Stockett Date: 06-12-95 (159) Fido: Cooking