- 1 quart ground, unpeeled cucumber
- 3 cups finely diced celery
- 3 cups ground onion
- 1 cup seeded and ground green pepper
- 1/2 cup seeded and ground sweet red pepper
- 1/4 cup salt
- 3 1/2 cups sugar
- 2 cups cider vinegar
- 1 tablespoon whole mustard seeds
- 2 teaspoons celery seeds
- Combine first 5 ingredients in a large glass mixing bowl; add salt, mixing well. Add water to cover. Cover and let stand in a cool place overnight. Rinse and drain well. Set aside.
- Combine sugar, vinegar, and mustard and celery seeds in a stainless steel stockpot; bring to a boil, stirring until sugar dissolves. Add vegetable mixture. Reduce heat; simmer, uncovered, 30 minutes or until vegetables are tender, stirring frequently.
- Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 10 minutes. Serve with meats or vegetables.
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