U.S. Janet B. wrote:
> On Fri, 31 Jul 2020 17:55:18 -0700 (PDT), GM
> > wrote:
>
> >Janet B. wrote:
> >
> >> I've been making a lot of vegetable salads lately. The kind that last
> >> in the fridge for awhile.
> >> Do you have a favorite you would be willing to share?
> >> Thanks
> >
> >
> >I am currently enjoying a "corn relish" type of salad, I made it last weekend. Very easy, it has diced cukes, red/green bell peppers, celery, red onion, I used frozen corn...cooked up briefly in a brine of rice vinegar/water/sugar/ salt, for lagniappe I added red pepper flakes, minced garlic, and a wee bit of garam masala...
> >
> >Very tasty, I just had some mixed with some store - bought macarooni salad, I've used it in tossed salad, with tater salad, also as a relish with some bratwurst...I made two quarts and it is almost gone...it is dandy just by itself...very "clean and healthy", so one can eat a lot...nice spicy and crisp taste...
> >
> >You can use most anything, this weekend I'll use some zukes, okra, mebbe some termators...red or green cabbage, too...I've a bag of small bruxelles sprouts in the freezer, that might work too...OH and green beans, carrots....
> >
> >Years ago I would can quarts of this stuff for the winter, always a hit as a Christmas gift. Now I'm older and lazier, the "refrigerator pickle" type of thing as this is works well for me...
>
> that sounds interesting. No tomatoes? Does it get watery sitting in
> the brine? Do you brine the vegetables for a bit and then drain the
> salad before adding the final bit of dressing?
> Janet US
Here's a tomato version:
https://www.food.com/recipe/eight-ve...e-relish-94550
EIGHT VEGETABLE RELISH
READY IN: 2hrs 55mins
YIELD: 9 pints
UNITS: US
INGREDIENTS
2
quarts peeled cored chopped green tomatoes
1
quart peeled cored chopped ripe tomatoes
1
quart coarsely chopped cabbage
3
cups chopped onions
2
cups chopped celery
1
cup peeled and chopped cucumber
1
cup chopped green bell pepper
1
cup chopped red bell pepper
12
cup pickling salt
2
quarts vinegar
4
cups firmly packed brown sugar
1
tablespoon celery seed
1
tablespoon whole mustard seeds
1
tablespoon ground cinnamon
1
teaspoon ground ginger
12
teaspoon ground cloves
3
cloves garlic, minced
DIRECTIONS
Add the first 8 ingredients to a very large bowl; gently stir to combine.
Add pickling salt; stir to combine.
Cover and let sit in a cool place for 12-18 hours; drain well and set aside..
Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
Bring the mixture to a boil.
Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace..
Cover with lids and make sure bands are screwed on tightly.
Process in boiling water bath for 15 minutes.
Let cool..."
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