unbelievable cucumber relish
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 !!
prep time
4 Hr
cook time
30 Min
method
---
yield
Everyone at the table
Ingredients
- 4 cups cucumbers, peeled, seeded, and chopped into 1/4 inch chunks
- 2 cups red bell peppers, chopped into 1/2 inch pieces
- 2 cups green bell peppers chopped into 1/2 inch pieces
- 1 1/2 cups fresh celery stalks, sliced into 1/4 inch slices
- 1 1/2 cups onion, peeled and chopped
- 3 cups sugar
- 2 cups 5% vinegar
- 2 tablespoons celery seed
- 2 tablespoons mustard seed
- NOTE: COVER CHOPPED VEGETABLES WITH 1/4 CUP SALT !! (WILL EXPLAIN IN DIRECTIONS)
How To Make unbelievable cucumber relish
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Step 1Mix 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.
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Step 2Drain vegetables real well. Set aside.
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Step 3Mix 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.
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Step 4With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
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Step 5Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
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Step 6Have 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.
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Step 7NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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