Text 114, 119 rader
Skriven 2013-06-06 08:45:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Relish
==============
-=> Dale Shipp wrote to Stephen Haffly <=-

 DD> The other four will go into tuna salad at some future date. I have 20
 DD> cans of "Port Side" chunk light in water to burn through. And I
 DD> finally located a source for dill relish. Now I need to mooch a rib or
 DD> two of celery - I hate to buy a whole stalk when I only need one or
 DD> two pieces. It's just wasteful.

 SH> I had to look up dill relish. Looking at a few online recipes, it
 SH> looks like ground-up kosher dill pickles.

 DS> Around here, dill relish occupies just about as much shelf space as
 DS> does the sweet relish.  We used to like and use a product called India
 DS> relish, which seems to have disappeared from the local markets.  It is
 DS> available via the internet, but in case lots and with hefty shipping
 DS> fees.

 DS> When Michael was last here, we had a little bit of bologna salad that
 DS> Gail had made.  He tasted the dill in it (which came from the relish)
 DS> but I cannot say that I ever tasted anything other than just non-sweet
 DS> pickle.  Dill weed has a distinctive taste to me when applied liberally
 DS> to a salmon hunk -- but I don't taste that in the relish or in dill
 DS> pickles.

When Gail feels up to it - or you do - here are a couple recipes for India
Relish. The one from Texas Cooking is the same as the example(s) on
allrecipes.com and food.com.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: India Relish
 Categories: Vegetables, Fruits, Herbs, Chilies
      Yield: 7 pints

      1 qt Chopped green tomatoes
    1/4 lb Canning Salt
  1 1/2 qt Vinegar
  1 1/2 lb Brown Sugar
     18    Green apples
      3 md Vidalia onions
    1/2 lb Fresh ginger
      4    Shallots; minced
      3 oz Chilies
    1/4 c  Mustard seed
      1 lb Golden raisins

  Wash vegetables. Chop tomatoes. Sprinkle chopped tomatoes
  with 2 tb of salt, let stand 12 hours in drain. Dissolve
  remaining salt and sugar in vinegar and strain.

  Peel and thinly slice or chop apples, ginger and onion.
  Put all ingredients into sauce pot, cook gently until
  apples and onions are tender (about 30 minutes).

  Mix all ingredients together and tip into jars. Adjust
  lids to seal. Process in a boiling water bath for 10
  minutes.

  Makes 3 1/2 quarts

  From: http://www.cooks.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: India Relish
 Categories: Squash, Vegetables, Herbs, Pickles
      Yield: 8 pints

     12 md Cucumbers
      6    Green tomatoes
      2    Ripe tomatoes
      2    Bell peppers
      2    Red bell peppers
      2 md Onions
    1/4 c  Pickling salt
      4 c  Apple cider vinegar
      1 c  Water
      4 tb Sugar
      1 ts Cinnamon
      1 ts Turmeric
    1/4 ts Ground cloves
    1/2 ts Ground allspice
      2 tb White mustard seeds

  Slice the cucumbers and green tomatoes; peel and slice the
  ripe tomatoes. Seed and chop the peppers, peel and finely
  chop the onions. Mix the vegetables with the salt and let
  stand overnight.

  Drain the vegetables, add 2 cups of the vinegar and the
  water, and bring slowly to a boil. Drain again.

  Mix the sugar, cinnamon, turmeric, cloves and allspice to
  a smooth paste with a little of the vinegar. Bring the
  remaining vinegar to a boil, stir in the paste, and add
  the white mustard seeds and the vegetables. Bring to a
  boil and cook for 20 minutes, stirring constantly.

  Turn into hot jars and seal. Makes 8 pints.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 15 May 2013

  Uncle Dirty Dave's Archives

MMMMM






... For 4/5ths of our history our planet was populated by pond scum-J.W.Schopf
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)