Mustard Relish Recipe
Ingredients
| Shredded cabbage | 4 Cup (16 tbs) | |
| 4 cups diced green tomatoes | ||
| Cucumbers | 4 Cup (16 tbs), diced | |
| Onions | 4 Cup (16 tbs), diced | |
| Salt | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Vinegar | 8 Cup (16 tbs) | |
| Celery seed | 1 Tablespoon | |
| Turmeric | 2 Tablespoon | |
| Dry mustard | 1 1/2 Tablespoon | |
| Sugar | 6 Cup (16 tbs) | |
Directions
In a large container, place cabbage, tomatoes, cucumbers, and onions.
Cover with salt.
Add enough water to cover vegetables.
Let stand for at least 12 hours.
Drain mixture.
Place vegetables in a saucepan and cover with boiling water.
Simmer for 10 minutes, then drain well.
In a large bowl, mix flour, 2 cups of the vinegar, celery seed, turmeric, and mustard until well combined.
In a large saucepan, bring sugar and remaining 6 cups vinegar to a boil.
Gradually stir in flour-vinegar mixture.
When thoroughly mixed, add vegetables, bring to a boil again, reduce heat, and simmer for 10 minutes.
Cool slightly.
Place vegetables in sterilized jars and cover with liquid, leaving a three-eighths-inch headspace.
Seal.
Cover with salt.
Add enough water to cover vegetables.
Let stand for at least 12 hours.
Drain mixture.
Place vegetables in a saucepan and cover with boiling water.
Simmer for 10 minutes, then drain well.
In a large bowl, mix flour, 2 cups of the vinegar, celery seed, turmeric, and mustard until well combined.
In a large saucepan, bring sugar and remaining 6 cups vinegar to a boil.
Gradually stir in flour-vinegar mixture.
When thoroughly mixed, add vegetables, bring to a boil again, reduce heat, and simmer for 10 minutes.
Cool slightly.
Place vegetables in sterilized jars and cover with liquid, leaving a three-eighths-inch headspace.
Seal.
Chef
