- 4
Ingredients
- 5 cups chopped cucumber
- 3 cups chopped onion
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cups water
- 3 Tbsp. pickling salt
- 3 cups sugar
- 2 Tbsp. dry mustard
- 1 Tbsp. each mustard seed & celery seed
- 1 tsp. turmeric
- 3 cups white vinegar
- 1/2 cup flour
Preparation
Step 1
Combine cucumber, peppers and onion in a large mixxing bowl. Stir water with salt until dissolved, then pour over vegetables. Let stand, lightly covered for at least 12 hours or overnight. Drain.
Combine sugar, dry mustard, mustard seeds, celery seeds and turmeric in a very large stainless steel or enamel saucepan. Stir in 2 1/2 cups vinegar. Bring to a boil over high heat, stirring occasionally, until sugar dissolves. Stir in vegetables and return to a boil. Reduce heat and boil gently, uncovered and stirring occasionally for 25 minutes.
Whisk remaining 1/2 cup of vinegar and flour in a medium bowl. Gradually whisk in about 1 cup of hot liquid from simmering vegetables to form a smooth paste. Gradually stir into vegetables. Bring to a boil over high heat, stirring gently. Then boil, sitrring mixture constantly for 1 to 2 minutes until thickend and no taste of raw flour remains.
Spoon hot relish into hot jars to within 1/2 inch from top. Process 10 minutes for half pints or 15 minutes for pints in boiling water bath.