Canning Recipes

Elegant Hot Dog Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
13 medium cucumbers -- washed, and
finely chopped
3 red bell peppers -- washed, seeded,
and finely chopped
6 green bell peppers -- washed, seeded,
and finely chopped
1 extra-large sweet onion -- finely chopped
1 gallon water
1/4 cup pickling salt
4 cups distilled white vinegar
2 cups water
6 cups sugar
4 teaspoons mustard seed
4 teaspoons celery seed
1 can crushed pineapple - (15 1/4 oz)
2 tablespoons dry mustard
1 tablespoon turmeric
1 cup all-purpose flour

Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt;
pour over vegetables. Let stand overnight.

Thoroughly wash and scald 11 (1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs.

In a large kettle, bring vegetables and water to a boil. Drain vegetables
thoroughly. Wash kettle; combine vegetables, vinegar, 2 cups water, sugar
and mustard and celery seeds. Bring to a boil, stirring occasionally.

Meanwhile, drain pineapple juice into a glass measure, reserving fruit.
In a small bowl, mix dry mustard, tumeric and 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. Simmer until relish has thickened slightly, stirring

Remove from heat. Immediately ladle into hot jars, leaving 1/4-inch
headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10
minutes in a simmering water bath.

This recipe yields 11 pints.

Comments: Jan Wagner's mustardy relish is like a premium version of the
commercial product.

© 2008 contact