This relish goes good with just about anything. Directions say not to seed cucumbers, but I always have.
Servings: 6-10 pintsCook Time: 15 minutes after preparation
12 large peeled cucumbers
6-8 large onions (reg. cooking onions)
1 medium cauliflower
2 bunches celery
2 red peppers
2 green peppers
6 cups white vinegar
8 cups white sugar
2/3 cup flour
1 tablespoon turmeric
1 teaspoon dry mustard
1 tablespoon celery seed
4 teaspoons mustard seed
Peel….do not take out seeds from cucumbers. Use a peeler and take celery strings from outside of celery. Put all of the ingredients through either an old-fashioned hand grinder or a KitchenAid attachment grinder on coarse. Add 1/2 cup pickling salt–cover with boiling water (do not boil) and let it set overnight.
Next day: Drain vegetables well in a colander. Make the dressing and cook on medium high heat until dressing thickens. Then pour well drained vegetables into dressing and cook for 15 minutes. Place in hot sterile jars and seal with sterile lids and rings.
Admin note from Dede: to make this recipe and preserve it safely by current tested/accepted standards, replace the flour with half as much Clearjel and process in a boiling water bath for 10 minutes. Turn off heat, wait 5 minutes, remove jars from canner. Reference for these changes : Ball Complete Book of Home Preserving; Grandmother’s Golden Relish, page 200. Looks good!
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