Canning Recipes

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Jodi Johnson's Cucumber Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds cucumbers - (abt 20 med)
1/4 cup pure granulated salt
6 carrots
4 onions
2 green peppers
1 cup chopped pimiento
4 cups sugar
3 cups vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Grind the cucumbers. Mix them with salt and let them stand for 3 hours.
Drain well.

Grind the carrots, onions and peppers together. Mix them with the drained
cucumbers and all the remaining ingredients in large preserving kettle;
heat to boiling. Simmer 20 minutes.

Ladle the relish into clean, hot pint jars to within 1/2-inch of each top.
Wipe off the tops and threads of the jars. Put on prepared lids and seal
as the manufacturer directs.

Process in a boiling water bath for 10 minutes.

This recipe yields about 8 (1-pint) jars.

Comments: This relish, by Jodi Johnson, won a blue ribbon at the Red
River Valley Fair in North Dakota.

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