Hot Dog or Bratwurst Relish

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts...

• Ready In: 49 hrs
• Yields: 6 pint jars

Ingredients

• BASE

• 8  cups cucumbers
• 2  cups  red peppers or 2  cups  peeled carrots
• 2  cups green peppers
• 1  cup yellow onion
• 1  tablespoon turmeric

• BRINE

• 1⁄2 cup salt
• 8  cups cold water
• 1  tablespoon mustard seeds
• 2  whole cinnamon sticks
• 2  teaspoons cloves
• 2  teaspoons allspice
• 1 -2  cup brown sugar
• 4  cups white vinegar

Directions

1. In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
2. Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
3. Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
4. In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
5. Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
6. Heat cuke mixture up in a large pot, just to the boiling point.
7. Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
8. Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
9. Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
10. Tip right-side up; lids should seal in a few minutes.