UNBELIEVABLE CUCUMBER RELISH

Jewel Hall

By
@0124

This fantastic recipe is AWESOME !! It's wonderful on dry beans, turnip greens, and many other foods. I got it from an elderly friend of mine. It was given to her in 1991 from a minister's wife who was pastor of a church in Kentucky. At each Church where he was pastor, he located the best cooks and collected their recipes, he then had his wife to prepare these foods. This Awesome Cucumber Relish is one of those recipes. I hope you will enjoy making and eating this very tasty relish. I love it !!


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Comments:

Serves:

Everyone at the table

Prep:

4 Hr

Cook:

30 Min

Ingredients

4 c
cucumbers, peeled, seeded, and chopped into 1/4 inch chunks
2 c
red bell peppers, chopped into 1/2 inch pieces
2 c
green bell peppers chopped into 1/2 inch pieces
1 1/2 c
fresh celery stalks, sliced into 1/4 inch slices
1 1/2 c
onion, peeled and chopped
3 c
sugar
2 c
5% vinegar
2 Tbsp
celery seed
2 Tbsp
mustard seed

NOTE: COVER CHOPPED VEGETABLES WITH 1/4 CUP SALT !! (WILL EXPLAIN IN DIRECTIONS)

Directions Step-By-Step

1
Mix all prepared vegetables together in a large stainless steel pot. Sprinkle 1/4 cup salt over mixture; cover with cold water, let stand at room temperature 4 hours.
2
Drain vegetables real well. Set aside.
3
Mix 3 cups sugar, 2 cups vinegar, 2 Tbsp celery seed, and 2 Tbsp mustard seed, stir to mix well. Bring mixture to a boil in medium size sauce pan on medium/high heat, when it reaches a boiling point, remove from heat.
4
With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
5
Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
6
Have pint or half-pint glass jars sterlized and in oven on 200 degrees. Place canning rings and canning flats in boiling water on medium/ low heat. Remove one jar at a time from oven with pot holder. Place on a plate, and put canning funnel in jar. Fill to 1/4 inch of top of jar. Place canning flat on jar and close with canning ring snuggly tight. Place on a folded towel to cool and seal. A popping noise means the flat has sealed. Leave on towel 24 hours before storing in pantry. Wait 10 days before opening.
7
NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.

About this Recipe

Course/Dish: Other Sauces
Hashtags: #recipe, #Great, #Old