Sunday, September 15, 2013

Sweet Relish

I really wanted to make some relish with my cucumbers this year, and started searching through old community cook books (Domain's Nothing But The Best, and More of The Best which are my regular go-tos, and St. Gerard's Roman Catholic Church Cook Book which is Jason's go-to. But then I remembered my sister-in-law, Jaime, who always makes good relish! She is a Prairie Girl too, born and raised in southern Manitoba, and I believe this recipe came from her mom. Thank you for passing on to me!! Some call this a hot dog relish, but we like it on anything. Tonight, we'll be having ours with BBQ Pork!

Prep Time: 30 Minutes / 24 Hours | Cook Time: 10 Minutes | Makes: about 4 Quarts

Ingredients:
14-15 cucumbers
4 cups onions
1/4 of a red pepper
1/2 cup course salt
5 cups white sugar
4 cups vinegar
1 cup flour
1 tsp celery seed
1 tsp mustard seed
1 tsp turmeric

Instructions:
- Shred cucumbers, onions & red pepper
- Toss with salt, and let stand refrigerated over night
- Next day drain out excess liquid
- Combine and heat vinegar, sugar, flour, celery seed, mustard seed and turmeric. Warm to a steam, not boil.
- Pour over cucumber mixture, stir and store/can in mason jars.

1 comment:

  1. Thanks for this recipe, it looks simple yet very healthy, would really try it. Could you please tell me for how many days can it be kept/stored?

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