Lady Ashburnham's Relish
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Yield: 4 pints
This is a recipe my mother passed on to me. It's tart without being sour and delicious on sandwiches, hot dogs and hamburgers.Ingredients:
6 large cucumbers, finely chopped1/4 cup salt
4 cups sweet onions, finely chopped
1 sweet red bell pepper, finely chopped
2-1/2 cups white vinegar
2-1/2 cups white sugar
3 tablespoons all-purpose flour
1 teaspoon dry mustard powder
1 teaspoon whole mustard seed
1 teaspoon whole celery seed
1 teaspoon turmeric
Instructions:
1. Chop all the cucumbers the day before you plan on making the relish. Place them in a large bowl and add 1/4 cup of salt. Mix well and cover bowl and leave it overnight.2. In the morning, pour the bowl of cucumber pieces (with the liquid) into a fair sized pot. Add the remaining ingredients and cook over medium heat until the onions are transparent and the other vegetables are soft. Approximately 20 minutes.
3. Pour into 4 sterilized pint jars. Seal and place in a hot water bath for 15 minutes.
4. Remove the jars from the canner and place on a wire rack to cool.
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I just made that recipe and feel if you cut the vinegar but a half cup and the sugar by one half cup the mixture will have more body. Next batch I shall indeed try that approach. The taste in super but prefer a bit thicker consistency. Paul