Re: [CH] Chili Relish

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I hate to sound like an opportunist...but...does anyone know from
experience if it would be ok to use overly PICKLING cucumbers in this
recipe?

Thanks

-Allan Balliett
igg@igg.com


>This recipe was sent by a visitor to my web page.  Sounds intriguing.
>
>Here is recipe we like that we got from a cookbook form the Albuquerque
>Tribune, 1974 - "great green chili cooking classic"
>
>Million Dollar Chili Relish
>
>Grind medium coarse:
>
>8 cups cucumber
>4 cups green chili
>3 large onions
>2 green bell peppers
>1 jar (2 oz) pimientos
>3 carrots
>
>Sprinkle with 1/2 cup pickling salt, cover with cold water and let stand
>for three hours.  Drain thoroughly.
>
>In a large kettle place:
>
>5 cups white sugar
>1 tsp. salt
>1 tsp. turmeric
>1 Tbsp. mustard seed
>
>Add cucumber-chili mixture to spices and cover with 2 1/2 cups white
>vinegar.  Boil until vegetables are tender, about 10 minutes.
>
>Pousr into hot sterilized jars and seal.  Makes 8 or 9 pints.
>
>(Maureen F. Marcilla, Albuquerque)
>
>---------------------
>
>Judy Howle
>howle@ebicom.net
>
>Flavors of the South
>Recipes for "heat lovers"
>http://www.ebicom.net/~howle
>
>Hot and Spicy Food Editor
>Suite 101
>http://www.suite101.com/topics/page.cfm/462

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