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 !!
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.
2Drain vegetables real well. Set aside.
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.
4With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
5Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
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.
7NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.