Salt added to shredded vegetables and ready to sit overnight. |
Draining in a big colander over the kitchen sink. I left it draining for over an hour. |
Cooking after adding the sugar, vinegar and spices. |
Almost a dozen jars (500 ml) filled with relish. |
INGREDIENTS AND
DIRECTIONS:
Into a large bowl, wash and prepare the following:
8 cups peeled, minced cucumbers (8 to 10 large cucumbers)
3 cups peeled, minced onions (8 medium size)
4 cups minced green tomatoes (6 large)
2 cups minced pepper (green, red, yellow)
4 cups diced celery
Sprinkle with
1/3 cup coarse salt
Let stand overnight.
Cover loosely with saran wrap.
In the morning drain off the liquid. I use a very large colander and let it drain for over an hour. Place the drained vegetables in a large pot and add
4 cups white vinegar
3 cups sugar
Cook gently over medium heat for 15 minutes stirring
frequently. In a separate small
bowl, combine
½ cup flour
1 tsp turmeric
1 tbsp celery seeds
1 tbsp mustard seeds
Add 1 cup vinegar to this small bowl and mix the ingredients
to make a paste.
Add the paste to the hot cucumber mixture and stir until it
is thickened and boiling. Cook at a low heat for 10 minutes and then ladle into
hot sterilized jars and seal with the canning lids. Place the jars in the oven at 200 degrees F to continue with
the sealing process for 20 minutes. Remove and let cool before storing away
for future use. Makes almost a dozen (500 ml) full jars.
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