My friend, Vicki, taught me how to can. Don’t be fooled by the word “vegetable”. It is a sweet relish that can be used on hot dogs, hamburgers, sandwiches, salads and any other place you use relish. One of my favorite uses is the Macaroni Salad I will post next week. If you still have veggies in your garden, this would be a great way to use them. I know that if you have been canning, you will have the other ingredients. If this is your first attempt, I believe it won’t be the last time you make it.
VEGETABLE RELISH
Makes: 8 Pints or 16 half pints
INGREDIENTS:
4 Large onions (4 cups)
1 Small Head Cabbage (4 cups)
6 Green Tomatoes (can use ripe) (4 cups)
8 Large or 10 Medium Green Peppers (5 cups)
3 Sweet Red Peppers1-1/2 or 2 cups)
Granulated Pickling Salt
6 Cups Sugar
2 Tabs Mustard Seed
1 Tab Celery Seed
1-1/2 Tsp. Turmeric
4 Cups Cider Vinegar
2 Cups Water
DIRECTIONS:
Using your blender, chop the veggies. I use the Pulse button on my Ninja. The blend button reduced the veggies too much. Put them into a large bowl, sprinkle the top with Pickling Salt (you don’t need a lot – just enough to lightly coat, and you don’t need to mix in). Let stand overnight. Rinse and drain. Combine remainder of ingredients. Pour over veggies and mix well. In a large pot, bring the mixture to a boil and boil gently for 5 minutes.
Jars: (this is how I sanitize the jars. Some folks use canning pots)
Sanitize jars in dishwasher first. Then fill sink with very hot water and keep it hot. Put the clean jars in this water. Put jar lids and tops in a pot of boiling water and keep it boiling until all jars are filled. Using a slotted spoon, fill each jar within ½ inch of top. If you don’t use a measuring device, then wipe the edge of the jar before covering with the lids. Make sure lids and tops are on properly and tightly.*
Put filled jars upside down as you continue to fill the others. When you are done with all jars, turn them right side up and wait for the tops to pop. (I love hearing that) When the jars are cool, you can put them in your pantry. They will keep for at least a year and probably longer (if you have canned them properly).
*For those of you who are trying canning for the first time, everything you need can be bought at the local grocery store, including the device to measure, the device to remove the hot lids and tops from the boiling water and the tops to use once the jar has been opened and you want to refrigerate it.
Tip: The recipe can be cut in half or doubled. Once a jar is opened, it should be refrigerated and will keep for several months. You may have some relish left over, so you can store it in the fridge for a day or two.
"vegetable" - Google News
September 19, 2022 at 06:15PM
https://wvdn.com/43994/
Recipes from Ronee: vegetable relish - West Virginia Daily News
"vegetable" - Google News
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