Chop Suey Relish--(Nanny's Recipe) Recipe

Chop Suey Relish--(Nanny's Recipe)
 
 Recipe By     : Sherilyn's Family Recipe Collection
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 1-Sherilyn's Recipe Collection   1998 Tried & True
                 Cucumbers                        Tomatoes--Green
                 Traditional English Preserves    To:  Barb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      Lg            Green Tomatoes -- Minced
    8      Lg            Onions -- Minced
    6      Lg            Cucumbers -- Minced
    4      Cups          White Vinegar
    6      Cups          Granulated Sugar
    2      Tsp           Dry Mustard
    1      Tsp           Curry Powder
    1      Tsp           Tumeric
    1      Tsp           Pepper -- Optional
      1/2  Cup           White Flour--Can Increase To 3/4 Cup
      1/2  Cup           Pickling Salt
 
 This recipe is approximately 100 years old.  In my Nanny's day, the vegetables 
 were minced by putting through a grinder.  I found that pulsing the vegetables 
 with a large blade in the food processor also works very well and is a faster m
 ethod.  Probably the relish is not as fine processed this way instead of a minc
 er--but, it takes a lot less time.  Do not over process or the vegetables will 
 be mushy!  
 
 Following either mincing or processing the vegetables, sprinkle with 1/2 cup MA
 XIMUM coarse (pickling) salt and let stand overnight.  Drain well in the mornin
 g (as a precaution, I also rinsed the vegetables with cold water and then press
 ed the liquid from the vegetables).
 
 Add vinegar, sugar and all spices.  Bring to a boil and simmer until soft.  I l
 et the relish simmer approximately two hours until it begins to thicken.  Then 
 mix flour with a little cold vinegar.  Bring to a boil and simmer an additional
  25-30 minutes.  Yield:  5 1/2 quarts.  Probably this recipe can be halved.  (A
 ugust, 1998).
 
 Typos:  Sherilyn Palmer dojspalm-at-sprint.ca
 
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