Recipe Archives->Preserving->Mushroom Relish

 
Mushroom Relish
Makes 3 pints
 
4 pounds mushrooms, coarsely chopped
2 green bell peppers, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 tablespoons salt
4 whole cloves
1 teaspoon peppercorns
1 teaspoon whole allspice berries
2 teaspoons 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.

Printable version: mushroom-relish.txt.