Springford Relish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. celery
9 c. cucumbers
4 c. onions
3 red peppers
1 medium cauliflower
2 c. carrots
2 green peppers
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Directions: |
Directions:Above must be diced finely, or a food processor may be used. When all is diced you should have approximately 24 to 26 cups.
Cover with brine and let stand overnight. Drain well.
BRINE:
10 cups water
3/4 cup coarse salt
MUSTARD SAUCE:
3 c. vinegar
3 1/2 c. water
6 c. white sugar
3 TBSP. celery seed
1 c. flour
1 TBSP. tumeric
4 TBSP. dry mustard
Mix dry ingredients thoroughly to eliminate lumps. Gradually add vinegar and water.
Use large pot and bring to a boil over medium heat. Stir constantly to avoid burning or sticking.
Add drained veggies to sauce and cook boil returns and is really steamy - 2 to 4 minutes. Put in sterilized jars.
NOTE - this sauce may appear to be runny however thickens up. It is the best sauce ever and I use it for all my mustard pickles. Your Dad used to like this relish with roast chicken. We also like it with pork, hot dogs or hamburgers. |
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Personal
Notes: |
Personal
Notes: Well here goes. Seeing it is pickling season I will start with a relish I have been making since the late '70s.
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