Updated Wednesday, August 30th, 2006
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111