"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for MUSTARD CUCUMBER RELISH is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



9 large cucumbers (peeled & seeded optional)
5 large onions
1 sweet red pepper, seeded
3 Tbsp. table salt
1 c. white sugar (I reduce)
2 c. cider vinegar
1 c. water
c. flour
1 tsp. celery seed
tsp. turmeric
1 tsp. mustard seed
1 c. cider vinegar

1. Put first three ingredients through food chopper (a food processor makes them too small).
2. Put in crock & sprinkle with table salt. Let stand overnight.
3. Drain off juice (not for further use).
4. Add white sugar, vinegar & water. Bring all this (both relish and liquid) to a boil.
5. Meanwhile, make a paste in a small saucepan by cooking flour, celery seed, turmeric, mustard seed & second amount of cider vinegar. To prevent lumps, mix flour & spices first then add vinegar and heat. Heat until thickened.
6. Add to relish and bring to a boil. Preserve in jars.




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