"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pickle Relish Recipe

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This recipe for Pickle Relish, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 c cucumbers
3 c onions
2 large green peppers
2 hot red peppers (Barb uses the ones that are really skinny and about 3 or 4 inches long)
3 c chopped celery
3/4 c kosher salt
1 1/2 quarts of water
1 qt vinegar
3 c sugar
2 tsp mustard seed
2 tbsp of celery seed

Directions:
Directions:
Grind cucumbers, onions, peppers and celery. Mix this together in a ceramic or plastic bowl (crock jar works as well). Just don't leave it in a metal bowl overnight) and add 3/4 cup of salt and 1 1/2 quarts of water. It should be a soupy mixture. Let stand ever night. Longer will not hurt it. Next day drain the salt water off. Heat 1 quart vinegar, 3 cups sugar, 2 teaspoons mustard seed and 2 tablespoons of celery seed to boiling. Add your drained vegetables and cook slowly about 10 minutes or until it just changes color. Seal in hot sterilized jars. Makes about 5 pints.

Personal Notes:
Personal Notes:
This is a recipe from my Grandma Pauk. Barb emailed this to me and her comments were: "If you over cook it, it turns darker brown and softer than I like, but it doesn't hurt the flavor. So, the one year that I over cooked it, I just used that when I am making something that I mix with the relish."

 

 

 

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