*  Exported from  MasterCook  *

                   Chop Suey Relish--(Nanny's Recipe)

Recipe By     : Sherilyn's Family Recipe Collection
Serving Size  : 1    Preparation Time :0:00
Categories    : Relishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 12      lg            Green tomatoes -- minced
  8      lg            Onions -- minced
  6      lg            Cucumbers -- minced
  4      c             White vinegar
  6      c             Granulated sugar
  2      ts            Dry mustard
  1      ts            Curry powder
  1      ts            Tumeric
  1      ts            Pepper (optional)
    1/2  c             White flour -- up to 3/4 c
    1/2  c             Pickling salt

This recipe is approximately 100 years old. In my Nanny's day, the
vegetables were minced by putting through a grinder. I found that
pulsing the vegetables with a large blade in the food processor also
works very well and is a faster method. Probably the relish is not as
fine processed this way instead of a mincer--but, it takes a lot less
time. Do not over process or the vegetables will be mushy!

Following either mincing or processing the vegetables, sprinkle with
1/2 cup MAXIMUM coarse (pickling) salt and let stand overnight.
Drain well in the morning (as a precaution, I also rinsed the
vegetables with cold water and then pressed the liquid from the
vegetables).

Add vinegar, sugar, and all spices. Bring to a boil and simmer until
soft. I let the relish simmer approximately 2 hours until it begins
to thicken. Then mix flour with a little cold vinegar. Bring to a
boil and simmer an additional 25 to 30 minutes.

Yield: 11 Pints

Probably this recipe can be halved. (August, 1998).

Typos: Sherilyn Palmer <[email protected]>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.