Curried vegetable relish
11 Half-pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Lg cukes, peeled | |
| 6 | Lg onions, peeled | |
| 1 | Lg sweet red pepper | |
| 1 | Lg sweet green pepper | |
| ¼ | cup | Plus 1 ts. coarse salt |
| 12 | Lg ripe tomatoes, peeled | |
| 1½ | cup | Cider vinegar |
| ⅓ | cup | Brown sugar |
| 2 | teaspoons | Celery seed |
| ¼ | cup | Curry powder |
Directions
Grind separately the cukes, onions and pepppers, using medium blade. Measure out 11 cups of cukes, 7½ c onions, and 1 ¼ c.
mixed peppers. Combine vegetables and add ¼ cup salt. Let stand 1 hour. Drain.
Cut up tomatoes and stew until soft. Add vegetables, vinegar, sugar, spices and remaining salt. Cook uncovered 25 minutes, or until sauce thickens.
Ladle into hot sterilized jars. Seal at once. Let stand six weeks before using.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963
Related recipes
- 4 vegetable relish
- Charred vegetable relish
- Confetti vegetable relish
- Corn vegetable relish
- Curried pickles
- Curried vegetable couscous
- Curried vegetable dip
- Curried vegetable stew
- Curried vegetables
- Curried vegies
- Curry vegetables
- Easy curried vegetables
- Mixed vegetable curry
- Roasted vegetable relish
- Simple vegetable curry
- Summer vegetable relish
- Sweet vegetable relish
- Vegetable curry
- Vegetable curry dip
- Vegetable relish