Cucumber Relish Recipe
Ingredients
| Cucumbers | 2 Quart, chopped | |
| 2 cups chopped sweet green peppers | ||
| 2 cups chopped sweet red peppers | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Salt | 1/2 Cup (16 tbs) | |
| Cold water | 2 Quart | |
| Brown sugar | 1 1/2 Cup (16 tbs) | |
| Cinnamon stick | 2 | |
| Mustard seed | 1 Tablespoon | |
| Turmeric | 1 Tablespoon | |
| Allspice | 2 Teaspoon | |
| Whole Cloves | 2 Teaspoon | |
| Vinegar | 1 Quart | |
Directions
Combine cucumbers, peppers and onion; sprinkle with turmeric.
Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours.
Drain; cover vegetables with cold water and let stand 1 hour.
Drain thoroughly.
Tie spices in a cheesecloth bag; add to sugar and vinegar.
Bring to a boil and pour over vegetables.
Cover and let stand 12 to 18 hours in a cool place.
Bring vegetables to a boil; simmer until hot.
Pack hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours.
Drain; cover vegetables with cold water and let stand 1 hour.
Drain thoroughly.
Tie spices in a cheesecloth bag; add to sugar and vinegar.
Bring to a boil and pour over vegetables.
Cover and let stand 12 to 18 hours in a cool place.
Bring vegetables to a boil; simmer until hot.
Pack hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
