Confetti Cucumber Relish

Recipe Ingredients

4 cups	948ml	To large cucumbers - (to 6) (medium)
4 cups	948ml	Sweet red peppers (medium)
4 cups	948ml	Green peppers (medium)
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Turmeric
1/2 cup	118ml	Pure granulated salt
1 tablespoon	15ml	Mustard seed
2 teaspoons	10ml	Whole cloves
2		Cinnamon sticks
1		Vinegar
1 1/2 cups	240g / 8.5oz	Brown sugar - (firmly packed)

Recipe Instructions

Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers.

You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Combine them with onion in a large mixing bowl; sprinkle the vegetables with turmeric.

Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well.

Tie the spices in a cheesecloth bag and put in a large preserving kettle with the vinegar and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight.

Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops.

Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes.

This recipe yields 6 pint jars of relish.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.