Mustard Pickle Relish Recipe
Ingredients
| Green tomatoes - 3 cups, cut in 1/2-inch cubes | ||
| Green peppers | 2 1/2 Cup (16 tbs), finley diced | |
| Sweet red peppers - 2 1/2 cups, finely diced | ||
| Kirby or any other variety of firm cucumber - 2 cups, sliced 1/2-inch thick | ||
| Cauliflower - 2 cups, cut in 1/2-inch florets | ||
| Flour | 1/4 Cup (16 tbs) | |
| Powdered mustard - 1 teaspoon | ||
| Turmeric | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Cup (16 tbs) | |
| Water | 10 Cup (16 tbs) | |
Directions
GETTING READY
1) Take a large bowl and combine tomatoes, cucumbers, green and red peppers and cauliflower. Add salt and toss. Cover and refrigerate overnight.
2) Next morning, drain the vegetables in a colander and rinse thoroughly.
MAKING
3) Take a large saucepan and boil water in it. Add the vegetables and cover. Simmer for 2 minutes. Drain well and set aside.
4) Take a large enamel or stainless steel saucepan and combine vinegar, sugar, flour, mustard, turmeric, garlic powder and water. Bring the mixture to a boil. Reduce the heat and keep stirring constantly. Cook for 3 minutes or until thickened.
5) Add the prepared vegetables and bring to a boil. Reduce heat and simmer, uncovered, for about 1 minute.
6) Pack the mixture in jars leaving 1/4-inch head space. Make sure to remove any air bubbles with the help of a wooden spatula or any other non-metallic utensil. Cover, as per manufacturer's directions.
7) Process the jars in a bath of boiling water for 10 minutes. Keep the lids 1-inch below water.
8) Cool the jars and seal according to manufacturer's directions. Remove screw bands before storing.
9) Refrigerate in a covered container, if desired.
SERVING
10) Serve with your favorite dishes for that sweet and tangy kick!
1) Take a large bowl and combine tomatoes, cucumbers, green and red peppers and cauliflower. Add salt and toss. Cover and refrigerate overnight.
2) Next morning, drain the vegetables in a colander and rinse thoroughly.
MAKING
3) Take a large saucepan and boil water in it. Add the vegetables and cover. Simmer for 2 minutes. Drain well and set aside.
4) Take a large enamel or stainless steel saucepan and combine vinegar, sugar, flour, mustard, turmeric, garlic powder and water. Bring the mixture to a boil. Reduce the heat and keep stirring constantly. Cook for 3 minutes or until thickened.
5) Add the prepared vegetables and bring to a boil. Reduce heat and simmer, uncovered, for about 1 minute.
6) Pack the mixture in jars leaving 1/4-inch head space. Make sure to remove any air bubbles with the help of a wooden spatula or any other non-metallic utensil. Cover, as per manufacturer's directions.
7) Process the jars in a bath of boiling water for 10 minutes. Keep the lids 1-inch below water.
8) Cool the jars and seal according to manufacturer's directions. Remove screw bands before storing.
9) Refrigerate in a covered container, if desired.
SERVING
10) Serve with your favorite dishes for that sweet and tangy kick!
Chef
