n simmering water until ready for use. Do not boil. Wash
In medium glass bowl, toss cucumber and salt; cover and refrigerate 8 hours. Drain, then rinse in colander. In medium non-reactive saucepan, combine all ingredients, except mustard. Cook over low heat, stirring often, 20 minutes; stir in mustard. Cool to room temperature; store, covered, up to 2 weeks in refrigerator. Makes 1 1/4 cups.
Multiply recipe x 10 (10 times) for canning. Put in hot jars while hot and add hot sterilized lids.
For relish:.
Combine the tomatoes, green
ish and bake in oven for approximately an hour.
When
heat vinegar and add coriander, mustard, bay, salt and sugar. Do
Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.
repare jars and water bath for canning.
Rinse very very well
uart kettle, combine vinegar and mustard and mix well.
Add
Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
Let sit for 2 weeks to allow flavors to marry.
.
Mix all ingredients& boil for 2 1/2 hours, or until thick.
Pour into jars.
(no need to heat filled jars).
I use'old' glass ketchup bottles.
It is not necessary for these to'seal.
'My Amish mother-in-law has been making this her entire life, and has never used a'sealed' jar for this recipe, and it's always been great!
owl. Marinate the skirt steak for 1 hour using one-half
n simmering water until ready for use. ( do not boil ).
Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.
Add 2 cups of the mustard and blend well. Pour mixture
dges. Roast at 350 degrees for 30 minute or until tender
hickens. If you would like for it to be thicker you
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
ontinue to boil and stir for five minutes or until desired
For the racks.
Trim any
Peel and seed cukes and finely chop.
Finely chop onions and peppers.
Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
Add vinegar, mustard, horseradish, salt, celery seed and ginger.
Add pectin and mix WELL.
bring to a full rolling boil and all the sugar.
Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.