Updated Monday, March 24th, 2003
Yield: 3-1/2 pints
In the morning, drain the vegetables and rinse well 2 or 3 times until most of the salty taste is gone. Transfer to a large stainless steel pot and add the vinegar, sugar, black pepper, mustard, turmeric, allspice, celery seed, and cornstarch-water mixture. Stir well. Simmer for 45 minutes, or until the sauce is clear. Fill 1/2-pint or 1-pint jars with the relish, cover, and process in a boiling-water bath for 10 minutes for 1/2-pint jars or 15 minutes for 1-pint jars.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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