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Cucumber Relish Recipe

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This recipe for Cucumber Relish is from Millie's family and friend's recipies, 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chopped and peeled cucumbers
4 cupschopped and seeded green bell peppers
4 cups chopped and seeded red bell peppers
2 cups chopped celery
1 cup chopped onion
1/2 cup pickling or canning salt
3 cup vinegar
2 1/4 cup sugar
3 Tbsp. celery seed
3 Tbsp. mustard seed
Directions:
Directions:
Your preference if you seed the cucumbers or not.
In a large glass or stainless bowl, combine cucumbers, green and red peppers, celery, onion and pickling salt.
Cover and let stand in a cool place for 4 hours.
Transfer to a colander placed over a sink and drain.
Rinse with cool water and drain thoroughly.
Using your hands, squeeze out excess liquid.
Set aside.
Meanwhile, prepare the canner, jars and lids.
In a large stainless steel sauce pan, combine vinegar, stirring frequently.
Add sugar, celery seeds and mustard seeds, stir well abnd bring to a boil over medium-high heat.
Add drained cucumber mixture and return to a boil, stirring frequently.
Reduce heat and boil gently, stirring frequently, until vegetables are heated through, about 10 minutes.
Ladle hot relish into hot jars, leaving 1" headspace.
Remove air bubbles and adjust headspace, if necessary by adding hot relish.
Wipe rim.
Center lid on jar.
Screw band down until resistence is met, then increase to finger-tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process 8-oz. pint jars for 20 minutes.Remove canner lid.
Wait 5 minutes, then remove the jars, cool and store.

 

 

 

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