"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ripe Cucumber Relish, by Anne Nikonetz, is from Cooking with Baba 2013,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 large ripe cucumbers 2 cups chopped onions 1/2 cup salt 2 tablespoons flour 2 cups sugar 1 teaspoon celery seed 1 tablespoon mustard seed 1 tablespoon dry mustard 2 teaspoons turmeric 1 point (2 cups) vinegar
1. peel, remove seeds and cut cucumber in 1 inch pieces. Add onions. Sprinkle with salt and let stand overnight. Drain and rinse well. 2. to make sauce, combine remaining ingredients. Heat to boiling, stirring frequently to make a smooth sauce. 3. add vegetables to sauce. Cook over low heat for 1 hour (until vegetables are transparent) 4. ladle into sterilized jars. Tighten lids. No need to process further.