Great on brats, hot dogs and burgers. Puts a zing in potato salad also.
- Ready In:
- 2 medium cucumbers
- 1 large bell pepper
- 2 medium onions
- 1⁄4 cup white vinegar
- 1 -2 teaspoon horseradish
- 2 teaspoons French's mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1⁄2 teaspoon ground ginger
- 2 cups white sugar
- 3⁄4 ounce powdered fruit pectin
- Peel and seed cukes and finely chop.
- Finely chop onions and peppers.
- Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
- Add vinegar, mustard, horseradish, salt, celery seed and ginger.
- Add pectin and mix WELL.
- bring to a full rolling boil and all the sugar.
- Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
- Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
- Process for 10 minutes at altitudes up to 1000 feet.
MY PRIVATE NOTES
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If you like extremely sweet relish, this will be for you. If, on the other hand, you like a zingy moderately-sweet relish, you might want to make some adjustments. I doubled the vinegar and yellow mustard and halved the sugar (and also added 1/4 t powdered yellow mustard) and still find this recipe to be far far too sweet for my tastes. Also, I think you might be able to skip the 1-hour in a colander step. after an hour, my veggies had hardly even broken a sweat. I just cooked some extra moisture out. And, the vegetable solids + a little juice made three 1/2 pint jars, with 1/2 pint of mostly liquid left over. ***** That said, it's a fine relish recipe and will most likely appeal to a great many palettes. I'm just adding my opinion for the few out there who might be looking for something a little zestier.Reply
I made this to serve on Beer Brat's and hotdogs and it was a huge hit! The recipe calls for 3/4 oz. of powdered fruit pectin, but the packets I found in the store were sold in 1 3/4 oz. packets. I'm not sure there was a typo in the recipe, but I used about a half of packet. Turned out fine. I will definatley make this again, but next time, I might double the recipe!5Reply
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