Confetti Cucumber Relish
From chefmeow 16 years agoIngredients
- 6 large cucumbers shopping list
- 4 large sweet red peppers shopping list
- 4 large sweet green peppers shopping list
- 1 cup chopped white onion shopping list
- 2 teaspoons turmeric shopping list
- 1/2 cup pure granulated salt shopping list
- 1 tablespoons mustard seed shopping list
- 2 teaspoons whole cloves shopping list
- 2 sticks cinnamon shopping list
- 1 quart vinegar shopping list
- 1-1/2 cup firmly packed brown sugar shopping list
How to make it
- Scrub cucumbers and cut off stem and blossom end.
- Chop cucumbers and stem seed and chop peppers.
- Combine them with onion in a large mixing bowl and sprinkle with turmeric.
- Dissolve salt in 2 quarts cold water then pour over vegetables and let stand for 4 hours.
- Drain vegetables thoroughly then cover again with cold water and let stand another hour.
- Drain well.
- Tie the spices in a cheesecloth bag and put in a large preserving kettle with vinegar and sugar.
- Heat to boiling then pour over the vegetables.
- Cover and set aside in a cool place for several hours or overnight.
- Slowly heat vegetables and syrup to boiling then pack relish into hot jars to within 1/4" of tops.
- Run a slim non metal tool down along insides of jars to release any air bubbles.
- Add additional relish if necessary to bring to within 1/4" of tops.
- Wipe tops and threads of the jars with a damp clean cloth.
- Put on lids and screw bands as manufacturer directs.
- Process in a boiling water bath for 10 minutes.
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