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Hot Dog
Relish
2 cups finely chopped onions
2 cups finely chopped
cucumbers
6 green or red bell peppers finely chopped
4 cups finely
chopped green tomatoes
3 tablespoons pickling salt
3 cups
sugar
1/4 cup flour
2 teaspoons ground turmeric
1 cup
water
1/4 cup prepared mustard
1 tablespoon mustard seeds
2 cups
cider vinegar
In a large bowl, combine onions, cucumbers, peppers
and tomatoes. Sprinkle with salt; mix well. Cover; let stand overnight or
10 to 12 hours at room temperature. Turn brined vegetables into a colandar
to drain. Discard liquid. Rinse with clear water. In a 6 quart pot,
combine sugar, flour and
turmeric. Slowly stir in water until mixture
is smooth. Stir in remaining ingredients, except vegetables. Over medium
heat, stir frequently until mixture thickens, about 10 minutes. Stir in
rinsed chopped vegetables; bring back to a boil. Reduce heat to low;
simmer uncovered 20 minutes. Ladle hot relish into prepared hot jars, 1 at
a time, leaving 1/4 inch headspace.
Release trapped air. Wipe rims and
secure lids. Put into HWB for 15 minutes, start counting after water
returns to boil.
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