In article >, George Shirley
> wrote:

> Got back from the racetrack this morning and started work on the
> cucumber relish. Nope, I don't like horse racing or gambling

A likely story.


> Got six and one-half pints of a colorful relish that tastes pretty good.
> I think it will taste better chilled in the fridge and after it sits for
> about a week. Looks sort of like party confetti, whites, greens, and
> reds. DW likes the looks and so do I.
>
> I also got the stuff ground up/chopped for the zucchini relish I'm
> making. Actually got rid of three good-sized trombone squash, used a
> number of sweet green chiles from the garden, but had to buy a big red
> bell and a couple of onions. I don't eat onions much anymore and if I do
> it will be a few scallions from the garden. Anyhoo, this stuff is now
> resting in a cold water bath for two hours, of which about one and a
> quarter are left. After that I will complete the processing of the
> stuff. Sure hope the friends and family like all this relish, Miz Anne,
> my wife of near about 44 years, and I eat about a quart a year
> ourselves. <BG>
>
> George
>
I've never made that kind of relish -- am considering adding it to my
repertoire. How do you chop the veggies? Or do you grind them?
Speak up, Punk! I've got more wood spoons than Carter has pills! Hand
grinder?
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.