Grandmas Cucumber Relish

Carolyn Parke

By
@Homemadehappiness

This has been in my family for generations. We use it for burgers, hotdogs, sandwiches, and also on the holidays as a condiment to go with the meat.


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Serves:

4 Pints or 8 Half Pints

Prep:

1 Hr

Cook:

30 Min

Method:

Canning/Preserving

Ingredients

6 large
pickling cucumbers
1 1/2 lb
green bell peppers
1 1/2 lb
red bell peppers
3 large
onions
2 c
celery
1/2 c
kosher salt
4 c
sugar
1 c
flour
2 Tbsp
dry mustard
2 Tbsp
turmeric, ground
2 Tbsp
celery seed
2 c
apple cider vinegar
2 c
water

Directions Step-By-Step

1
using a food processor or food mill, chop the vegetables to a medium-fine texture.
2
Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
3
Drain all the liquid from the vegetables and put them in a large pan.
4
In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
5
Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
6
Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
7
Place jars upside down for 10 minutes. Return to upright position and cool.
8
Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

About this Recipe

Course/Dish: Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy