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Recipe by: alfino
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See below ingredients and instructions of the recipe
1 qt Vinegar
1/4 c Sugar
2 c Fresh mint leaves, or
1/4 c Dried mint leaves
Few drops of green food
-color
4 c Sliced peeled onions
4 Pimientos, thinly sliced
Combine vinegar, sugar and mint, tied in clean, thin white cloth, in
saucepan. Heat gently 10 minutes; remove from heat.
Stir in food color. Add onions and pimientos; heat to boiling.
Remove mint. Pour into clean, hot jars; adjust lids at once.
Process in boiling water bath (212 F) five minutes. Remove jars from
canner and complete seals unless closures are self-sealing type.
Makes 4 half pints.
From: Farm Journal's Freezing Canning Cookbook Shared by: Pat
Stockett From: Pat Stockett Date: 06-28-95 (06:31)
(19) (E)Cooking
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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