Recipe by Chef mariajane

A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!!

Ingredients Nutrition

Directions

  1. Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
  2. Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
  3. Have bottles washed and kept ready for use on a tray in a warm oven.
  4. In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.

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