Esta es una exhibición prevé de cómo se va ver la receta de 'Elegant Hot Dog Relish' imprimido.

Receta Elegant Hot Dog Relish
by Global Cookbook

Elegant Hot Dog Relish
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 13 med cucumbers washed, and finely minced
  • 3 x red bell peppers washed, seeded, and finely minced
  • 6 x green bell peppers washed, seeded, and finely minced
  • 1 x extra-large sweet onion finely minced
  • 1 gal water
  • 1/4 c. pickling salt
  • 4 c. distilled white vinegar
  • 2 c. water
  • 6 c. sugar
  • 4 tsp mustard seed
  • 4 tsp celery seed
  • 1 can crushed pineapple - (15 1/4 ounce)
  • 2 Tbsp. dry mustard
  • 1 Tbsp. turmeric
  • 1 c. all-purpose flour

Direcciones

  1. Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt; pour over vegetables. Let stand overnight.
  2. Thoroughly wash and scald 11 (1-pint) jars. Keep warm till needed. Prepare lids as manufacturer directs.
  3. In a large kettle, bring vegetables and water to a boil. Drain vegetables thoroughly. Wash kettle; combine vegetables, vinegar, 2 c. water, sugar and mustard and celery seeds. Bring to a boil, stirring occasionally.
  4. Meanwhile, drain pineapple juice into a glass measure, reserving fruit. In a small bowl, mix dry mustard, tumeric and flour. Using a wire whisk, slowly add in pineapple juice and sufficient liquid from warm vegetable mix to make a thin smooth paste. Carefully add in mustard paste, a little at a time, to warm vegetable mix, stirring constantly. Stir in reserved pineapple. Simmer till relish has thickened slightly, stirring constantly.
  5. Remove from heat. Immediately ladle into warm jars, leaving 1/4-inch headspace. Wipe jar rims; seal with warm lids and screw bands. Process 10 min in a simmering water bath.
  6. This recipe yields 11 pints.
  7. Comments: Jan Wagner's mustardy relish is like a premium version of the commercial product.
  8. Yield: 11 pints
  9. NOTES : Jan Wagner of Salem, Or possibly won an Oregon State Fair ribbon for this recipe