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Categories:
cucumbers onions sweet red peppers green bell peppers pickling salt gallon boiling water cider vinegar granulated sugar turmeric mustard seeds celery cornstarch sugar cider vinegar
Viewed: 59 - Published at: a year agoIngredients
- 12 cucumbers, peeled and seeded (I leave the peel on a few of the tender ones)
- 10 onions
- 2 sweet red peppers
- 3 green bell peppers
- 1/2 cup pickling salt
- 1/2 gallon boiling water
- 3 cups cider vinegar
- 4 cups granulated sugar
- 1 tablespoon turmeric
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 3 tablespoons cornstarch
- 2 cups granulated sugar
- 2 cups cider vinegar
Method
- Grind and drain the vegetables. Put them in a large bowl.
- Add 1/2 cup of pickling salt to the 1/2 gallon of boiling water and pour the whole mixture over the vegetables. Let stand covered on the counter over night.
- Sterilize your bottles, lids and utensils.
- In a large pot mix the 4 cups of sugar, turmeric, mustard seed and celery seed with a whisk until well mixed, then add the 3 cups of cider vinegar. Add the drained vegetables and bring to a boil.
- In a separate bowl, sift the cornstarch and remaining 2 cups of sugar until well combined. Add the remaining 2 cups of cider vinegar. Whisk until the dry mix is dissolved.
- Gently add and stir the cornstarch mixture into the vegetable mixture and cook for 20 minutes to thicken.
- Ladle the hot relish into hot sterilized jars, leaving 1/4 inch headspace and seal. While my family has always said it's not necessary, I hot water bath them for 10 minutes as an added precaution.
