Cucumber Pepper Relish Recipe
Ingredients
| Coarsely chopped pared cucumber | 1 Quart | |
| Coarsely chopped green pepper | 2 Cup (32 tbs) | |
| Coarsely chopped red pepper | 1 Cup (16 tbs) | |
| Coarsely chopped onion | 1 Cup (16 tbs) | |
| Chopped ripe tomatoes | 1 Cup (16 tbs) | |
| Cider vinegar | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Salt | 2 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Allspice | 1 Tablespoon | |
| Whole cloves | 1 Tablespoon | |
| 3 inch cinnamon stick | 3 , broken in pieces |
Directions
Put vegetables into a large heavy saucepot.
Stir in the vinegar, sugar, salt, celery seed, and turmeric.
Tie spices in a spice bag and add to saucepot.
Stir over medium heat until sugar is dissolved.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
Remove spice bag.
Ladle relish into hot sterilized jars and seal
Stir in the vinegar, sugar, salt, celery seed, and turmeric.
Tie spices in a spice bag and add to saucepot.
Stir over medium heat until sugar is dissolved.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
Remove spice bag.
Ladle relish into hot sterilized jars and seal
Chef
