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We’ve come to the end of another gardening
season with, perhaps, potatoes, cabbage and a few late bloomers
still occupying ground space, but all in all, most everything
has been harvested, consumed, canned or frozen or will be within
the next week or so. Hopefully, these recipes will help take care
of the last of the garden goods.
Southern
Chow-Chow
1 gal. green to pink tomatoes (about 10 lbs)
1 gal. Cabbage, chopped
1 gal. Onions, chopped
1 qt. green bell peppers (about 3 lbs)
4 red bell peppers
3 qt. vinegar
3 lbs sugar (about 3 3/4 cups)
1 Tbs. turmeric
1 Tbs. ground allspice
1 Tbs. ground cinnamon
1 Tbs. celery seeds
Jalapeno peppers, optional
Grind or chop fine all vegetables and salt down with scant
cup of salt for 2 hours or overnight. Drain well. Put into large
pot and add vinegar, sugar and spices. Boil 20 minutes and put
into clean canning jars; place lids and rings on and process in
a water bath for 8-10 minutes.
Easy
Onion Relish
2 lbs. large sweet onions, chopped
2 celery ribs, chopped finely
1 med. red bell pepper, chopped
1-2 Tbs. melted butter
¾ cup apple cider vinegar
¼ cup water
2 Tbs. brown sugar (or to taste)
1 tsp. celery seeds
¼ tsp. salt (or to taste)
Saute onions, celery and red bell pepper in the butter in
a large pot for about 15 minutes or until tender (do not brown).
Add in vinegar and remaining ingredients to the mixture; bring
to a boil, reduce heat and simmer uncovered for about 20 minutes.
Store in refrigerator for 1 day before using. Serve chilled or
at room temperature.
Refrigerator
Pepper Relish
This is sweet and tangy. Just combine the ingredients
and refrigerate overnight!
2 cups coarsely chopped red pepper (about 1lb)
2 cups coarsely chopped green peppers (about 1lb)
1 small clove garlic, slivered
1 cup white vinegar
½ cup salad oil
¼ cup sugar
1 ½ tsp. salt
¼ tsp. pepper
1 tsp. dried basil leaves
1 tsp. hot sauce (optional)
In large bowl, combine red and green pepper with rest of
ingredients and mix well.
Pack mixture into a jar and refrigerate for several hours or overnight.
The flavors will infuse overnight and you should have a great
relish ready for you cheeseburger.
Note: We have a surprise coming your way just in time for the
holidays – but we need your help to make it a success. We
will be printing a special recipe section just before Thanksgiving,
featuring family traditions, tried and true recipes from you,
our faithful readers, and so much more!
We’ll fill you in on the details next week, but start thinking
about those special dishes that your family enjoys and plan to
share them with us.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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