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CONEY ISLAND RELISH
5 cups ground
cucumber
3 cups ground onion
2 ground hot red peppers
2 ground
sweet bell peppers
1 cup ground celery
3/4 cup salt
6 cups
water
4 cups vinegar
3 cups granulated sugar
2 teaspoons mustard
seed
2 tablespoons celery seed
Mix salt and water and pour over
vegetables. Let stand overnight.
Drain well. Heat vinegar, sugar,
mustard seed and celery seed to boiling. Add well drained vegetables and
simmer 20 minutes, then pack into hot jars and seal.
Makes about 7
1/2 pints.
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