This mustardy relish is like a premium version of the commercial products. It will turn an ordinary Hot Dog into an unforgettable delight!
Things You'll Need
- Pickling salt
- White vinegar
- Mustard and celery seed
- Crushed Pineapple
- Dry mustard
- Sweet Onion
- Red and Green Bell Peppers
This relish makes a wonderful addition to a gift basket. Have jars sterilized and ready for processing when you are finished making the relish. Wrap a printed piece of holiday fabric around the top of the jar and tie with a matching ribbon. Make sure you add a label with the name of the relish and who made it.
Combine the following in a large bowl:
13 medium-sized cucumbers, washed, finely chopped (These are pickling cucumber, not the waxed ones! Do not peel!)
3 red bell peppers, washed, seeded, finely chopped
6 green bell peppers, washed, seeded, finely chopped
1 extra-large sweet onion, finely chopped (I prefer Vidalia!)
Mix 1 gallon of water with 1/4 Cup pickling salt and pour over vegetables. Let stand overnight at room temperature!!!
In a large kettle, bring vegetables and water to a boil. Remove from heat and drain vegetables thoroughly.
Wash Kettle for reuse!
Mix the following in the kettle:
4 cups distilled white vinegar,
2 cups water,
6 cups sugar,
4 teaspoons mustard seed,
4 teaspoons celery seed
Add vegetables and then bring to a boil, stirring occasionally. Do not cook, just bring to a rolling boil and remove from heat.
Drain pineapple juice into a glass measuring cup, reserving fruit!
In a small bowl, mix 2 tablespoons dry mustard, 1 tablespoon turmeric and 1 cup of flour.
Using a wire whisk, slowly add pineapple juice and enough liquid from hot vegetable mixture to make a thin smooth paste.
Carefully add mustard paste, a little at a time, to hot vegetable mixture, stirring constantly.
Stir in reserved pineapple fruit. Simmer until relish has thickened slightly, stirring constantly. Removed from heat.
Immediately ladle into hot jars, leaving 1/2 inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a simmering water bath. Makes 11 1-pint jars.
Tips & Warnings
- You can cut this recipe in half!
- Do not refrigerate until the relish has reached room temperature!
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