Soon it will be relish season. I love homemade relish so much, who needs the hot dog, just give me the relish and I am a happy camper.
This relish brings back sweet memories of canning with my friend Marie when our children were little. When I had my youngest child in August I missed canning season all together. Marie knew that a mom of a new born had no time to can and that it would be the furthest from my mind. That year, she and another friend Frieda, gifted me with an awesome gift. They did all their canning and gifted our family with salsa, tomato sauce, beets, cukes, relish and jam. I couldn't have asked for a better gift, or better friends.
As my youngest was a busy toddler, I ventured to make relish on my own again. BIG MISTAKE!
I forgot to drain the salt brine with all the hustle and bustle of kids running in and out of the kitchen, the phone ringing, and my dear neighbor popping in for coffee like we often did with one another. I didn't notice this mistake until I went to open my first jar of relish that I was so excited for........oh was I disappointed.
So the moral of the story is.....DRAIN and RINSE! lol
- 8 large cucumbers, peeled, cut in half and seeded (not english cucumbers unless you grow them yourself)
- 1 large cauliflower
- 12 large onions
- 2 green peppers
- 2 red peppers
- 1/2 cup pickling salt
- 8 cups vinegar
- 6 cups sugar
- 4 tablespoons mustard seed
- 1 tablespoon celery seed
- 3/4 cup flour (use 1/2 cup cornstarch to make it gluten free)
- 6 tablespoons dry mustard
- 2 tablespoons turmeric
- Grate the cucumber.
- Seperately put the remaining vegetables in a food process and process until the vegetables are fine dice but not mushy. Be careful and don't over process. First the cauliflower, remove, do the onions in several batches, remove, etc, you get the idea. Or do it by hand if you don't have a processor.
- Cover with salt and leave for a minimum 4 hours or overnight. DRAIN AND RINSE WELL!
- In a large pot, mix the sugar with either the flour OR the cornstarch and mix well to avoid any clumping. Slowly add the vinegar stirring until it is well combined. Add the spices and bring to a full boil. Add the well drained vegetables and simmer for 20 minutes.
- Stirring often so it doesn't stick and burn at the bottom.
- Ladle into hot sterilized jars leaving 1/4 inch headspace
- Wipe the rim clean, very important or you won't get a good seal. Cover with sterilized lids. Process in a boiling water bath for 10 minutes.
- Excellent for hot dogs or hamburgers.