Mushroom Relish
Makes 3 pints 
 
An unusual relish that can be served with beef ribs, hamburgers, chuck 
roast, or mild-flavored fish. 
 
4 lb.  mushrooms, coarsely chopped
2   green bell peppers, seeded and coarsely chopped
1   red bell pepper, seeded and coarsely chopped
2 Tbsp  salt
4   whole cloves
1 tsp  peppercorns
1 tsp  whole allspice berries
2 tsp  mustard seeds
1 cup  wine vinegar
1 cup  sugar
 
In a large mixing bowl,combine the mushrooms, green peppers, and red 
peppers. Add the salt and mix well. Weigh down with a plate that fits 
inside the bowl. Place a heavy object on top, such as a stone. Let it 
stand overnight. Place the spices in a cheesecloth bag. Tie securely with 
cotton string. Combine the vinegar, sugar, and spice bag in a large heavy 
pot and bring to a boil. Squeeze the liquid out of the mushroom mixture 
with your hands and place the mushrooms in the pot. Simmer for 15 minutes. 
With a slotted spoon, pack mushrooms firmly in hot sterilized pint jars. 
Remove excess liquid and seal. Process 20 minutes in a canner. 
--Louise Freedman 
 
 
ALTERNATE MUSHROOMS: Blewit, Common Store Mushroom, Puffballs 
 
 
 
 
(ID: 81063) Mirror: rec.food.recipes: Tue, Jul 23, 2002


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