Food recipes
Cucumber Relish
Cucumber Relish Ingredients: pickles, cucumber, sour peppers, sweet, green, raw spices, pepper, red or cayenne celery, raw onions, raw salt, table sugars, granulated vinegar, distilled mustard, prepared, yellow celery...
Cucumber Relish
Ingredients:
pickles, cucumber, sour
peppers, sweet, green, raw
spices, pepper, red or cayenne
celery, raw
onions, raw
salt, table
sugars, granulated
vinegar, distilled
mustard, prepared, yellow
celery, raw
Directions:
Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces.
Put all vegetables into a large bowl put in the pickling salt.
Mix and let stand covered for about 4 hours.
Rinse vegetables well after 4 hours and press out the excess moisture.
Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
Add vegetables, return to boil and boil gently for 10 minutes.
Have your canning pot ready with 7 pint sterilized jars and lids.
Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there.
Place lids thats have been softened in boiling water on and screw band on.
Make sure it's not too tight.
Place jars in canner and process for 10 minutes.
Remove and cool.
You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.
Ingredients:
pickles, cucumber, sour
peppers, sweet, green, raw
spices, pepper, red or cayenne
celery, raw
onions, raw
salt, table
sugars, granulated
vinegar, distilled
mustard, prepared, yellow
celery, raw
Directions:
Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces.
Put all vegetables into a large bowl put in the pickling salt.
Mix and let stand covered for about 4 hours.
Rinse vegetables well after 4 hours and press out the excess moisture.
Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
Add vegetables, return to boil and boil gently for 10 minutes.
Have your canning pot ready with 7 pint sterilized jars and lids.
Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there.
Place lids thats have been softened in boiling water on and screw band on.
Make sure it's not too tight.
Place jars in canner and process for 10 minutes.
Remove and cool.
You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.