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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

END OF THE GARDEN RELISH Recipe

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This recipe for END OF THE GARDEN RELISH is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
GROUP 1:
1 c. cucumbers (peeled and sliced)
1 c. green pepper (chopped)
1 c. onion (sliced)
1 c. cabbage (chopped)
1/2 c. salt
2 qt. water
GROUP 2:
1 c. frozen lima beans
1 c. fresh green beans, 1 inch pieces
1 c. sliced carrots
GROUP 3:
1 c. kidney beans (drained)
1 c. raw celery (chopped)
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2 c. vinegar
2 c. sugar
2 T. mustard seeds
2 T. turmeric
1 T. celery seed
Directions:
Directions:
Soak Group 1 overnight in 2 qt. water and 1/2 c. salt. Next morning: in large saucepan cook Group 2 vegetables. Cook until all are tender. Drain Group 2 vegetables, mix with Group 3 vegetables. Drain Group 1 vegetables and mix with Group 2 and Group 3 vegetables. All vegetables are now mixed together. In a large saucepan, mix vinegar, sugar, mustard seeds, turmeric, and celery seeds. Add all prepared vegetables to the large saucepan. Boil for 10 minutes. Pack in hot pint jars and hot lids. Screw down lids as tight as possible. No need to process in a canner. Cool filled jars on a tea towel. Do not cool in a drafty place. If jars do not seal, store in refrigerator.
Personal Notes:
Personal Notes:
In memory of my mother, Nora Dyer.

 

 

 

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