Pfepfel Bar Labid Tunisian Cucumber And Pepper Relish Food
PHILADELPHIA PEPPER RELISH
A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Peppers
Time 30m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Combine the minced vegetables and salt; let stand overnight.
- Rinse and drain thoroughly.
- Add mustard seed and brown sugar to the vinegar; heat to boiling.
- Pour over drained vegetables in a crock.
- Cool and store in the refrigerator.
- Serve within 3 days.
CUCUMBER & PEPPER RELISH
Make and share this Cucumber & Pepper Relish recipe from Food.com.
Provided by Michelle_My_Belle
Categories Peppers
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice peppers in halves, de-seed, derib and cut into 2 inch squares.
- peel cucumbers and slice them lengthwise into halves.
- scoop out the seeds by running tip of a teaspoon down the center of each half.
- cut cucumbers into 2 inch lengths.
- in a bowl combine lime juice and salt until salt is disolved.
- drop in peppers and cucumbers and toss.
- cover and let marinaide for at least 8 hours at room temp.
- this dish is traditionally serves with couscous.
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