Sprinkle layers of tomatoes, cabbage, onion and green pepper with salt; let stand overnight.
In the morning, squeeze vegetables dry.
Add other ingredients.
Pour into clean jars and cover.
Kept in refrigerator, relish will keep from 2 to 3 weeks. Makes about 1 quart.
then stir it into the tomato mixture.
Add the chopped
Wash and quarter tomatoes to measure 2 quarts. Grind onion, pepper and tomatoes. Pour hot water over tomato mixture and drain off rapidly. Put in pot to cook and add seasonings. Add enough vinegar to make soupy. Cook 25 minutes, stirring often.
Chop tomatoes peppers and onions bite-size or smaller.
Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it \"slow and cook down low\").
Sterilize your canning jars & lids in boiling water.
Fill the jars and place tops on tight.
After filling jars, give them a 45-minute bath in boiling water.
Enjoy.
Add all ingredients except spice.
Put spice in a clean cloth and tie up.
Put in mixture and boil for 30 minutes.
Put in pints and seal with hot lids and rings.
Add to tomatoes, chopped: green onions, black olives, green onions, jalapenos, garlic, vinegar, oil, salt and sugar.
Put in clean jars.
Seal and keep in refrigerator.
Will keep several weeks.
Very good with chips.
Peel and chop tomatoes.
Place in a large pot.
Add all other ingredients.
Bring to boil.
Cook about 10 minutes or until tomatoes and onions are tender.
Stir frequently so mixture does not scorch.
Pour into hot sterilized jars and seal.
Makes 12 pints.
grind all the vegetables.
put in a large kettle.
bring to a boil.
with the water,spices ,vinegar ,salt and sugar
cook down for one hour adding water as needed.
add lemon juice at very end.
pour into hot jars and seal.
Chop vegetables fine.
Sprinkle with salt; let stand overnight.
Drain.
Mix turmeric, flour and mustard with enough water to make smooth paste.
Let vinegar come to a boil; add mixture.
Add all other ingredients, including vegetables.
Boil for 10 minutes.
Seal in jars while hot.
Yields 12 pints.
Grind tomatoes and let stand overnight.
Drain off juice. Add peppers and onions.
Mix well.
Add sugar, salt and spice bag. Let cook about 20 to 25 minutes.
Place in hot sterilized jars.
Bring vinegar and sugar to a boil. Combine other ingredients and add together.
Simmer 20 minutes. Stir often.
Pour into sterilized jars and seal.
Bring to a boil and boil gently for 30 minutes or longer if too juicy.
Remove and add 2 tablespoons turmeric.
Pack in hot jar.
This makes 10 or 12 pints.
Combine tomatoes, onions, pepper and salt; let stand about 2 hours.
Put mixture in cloth sack, let drain overnight.
Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes.
Pack it into hot pint jars.
Cover tomatoes with salt and let stand for 2 to 3 hours.
Cut onions, hot peppers, bell peppers, sugar and apple vinegar. Drain tomatoes and mix with mixture.
Simmer until onions and tomatoes are tender.
Makes 14 pints.
ood Safety Database.).
Notes: Recipe can be made in smaller
1 hour.
For the Chow-Chow (prepare 48 hours in advance
Slice onions and salt to taste.
Let set 3 hours.
Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
After 3 hours, drain onions on paper towel, but do not rinse.
Cook carrots and cauliflower in vinegar and spices for 5 minutes.
Add all other ingredients.
Cook until very hot, about 10 minutes.
Pack in jars.
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
he remains of the onion, tomato, apple mix into a pan
In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
Boil for 15 minutes, or until tender.
Pack tightly in sterilized jars and seal.