Jodi Johnson's Cucumber Relish Recipe - Cooking Index
Jodi Johnson's Cucumber Relish Recipe - Cooking Index
This relish, by Jodi Johnson, won a blue ribbon at the Red River Valley Fair in North Dakota.
| 4 lbs | 1816g / 64oz | Cucumbers - (abt 20 med) |
| 1/4 cup | 59ml | Pure granulated salt |
| 6 | Carrots | |
| 4 | Onions | |
| 2 | Green peppers | |
| 1 cup | 146g / 5.1oz | Chopped pimiento |
| 4 cups | 792g / 27oz | Sugar |
| 3 cups | 711ml | Vinegar |
| 1 teaspoon | 5ml | Mustard seed |
| 1 teaspoon | 5ml | Celery seed |
| 1 teaspoon | 5ml | 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.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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