Yield: 1 servings
| Measure | 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 |
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