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Title: Heavenly Hamburger Relish (Uncooked)
Categories: Condiment Relish Southern Vegetable
Yield: 4 Servings
| 2 | c | Red bell peppers - thinly sliced - (2 to 3 lg. peppers) |
| 1 | c | Green bell peppers - thinly sliced - (1 lg. pepper) |
| 1/2 | c | Mild light green or yellow - banana peppers - thinly sliced |
| 1 | 1" hot chili pepper (opt'l.) - seeded and chopped | |
| 1 | c | Onion; thinly sliced |
| 1/2 | md | Head cauliflower - thinly sliced |
| 2 | tb | Pure horseradish in vinegar or- |
| 2 | tb | Freshly grated horseradish |
| 2 | tb | Pickling salt |
| 3 | tb | Yellow mustard seeds |
| 1 1/2 | ts | Celery seeds |
| 3 | c | Cider vinegar |
| 1 1/3 | c | Sugar |
After thinly slicing all the vegetables, chop them crosswise just a bit. (This relish should not be ground.)
Combine horseradish, salt, seeds, vinegar and sugar, mix well and pour over vegetables in a large bowl or non-reactive pan. Cover and refrigerate for 24 hours to allow the flavors to ripen. Then taste for salt, adding more if necessary.
Spoon into jars or refrigerator containers and refrigerate.
Glenn writes: "If any garden relish can elevate the earthy hamburger to the ethereal, this is it. Crisp, flavorful and supremely easy. Slice it in a processor and away you go."
Recipe from Camille Glenn in her 09/05/90 "Flavor to Taste" column in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.
From: Jr Byers Date: 02-13-98 (13:47) Doc's Place Bbs Online. (429) Home_cooki
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