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| Elegant Hot Dog Relish
13 medium cucumbers, washed, and finely chopped
3 red bell peppers, washed, seeded, and finely chopped
6 green bell peppers, washed, seeded, and finely chopped
1 extra-large sweet onion, finely chopped
1 gallon water
1/4 cup of pickling salt
4 cups of distilled white vinegar
2 cups of water
6 cups of sugar
4 teaspoons of mustard seed
4 teaspoons of celery seed
one 15 1/4 ounce can of crushed pineapple
2 tablespoons of dry mustard
1 tablespoon of turmeric
1 cup of all-purpose flour
Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt; pour over vegetables. Let stand overnight. Thoroughly wash and scald 11 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, bring vegetables and water to a boil. Drain vegetables thoroughly. Wash kettle; combine vegetables, vinegar, 2 cups water, sugar and mustard and celery seeds. Bring to a boil, stirring occasionally. Meanwhile, drain pineapple juice into a glass measure, reserving fruit. In a small bowl, mix dry mustard, turmeric and flour. Using a wire whisk, slowly add pineapple juice and enough liquid from hot vegetable mixture to make a thin smooth paste. Carefully add mustard paste, a little at a time, to hot vegetable mixture, stirring constantly. Stir in reserved pineapple. Simmer until relish has thickened slightly, stirring constantly. Remove from heat. Immediately ladle into hot jars, leaving 1/4-inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a simmering water bath. This recipe yields 11 pints.
Comments: Jan Wagner's mustardy relish is like a premium version of the commercial product.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-26-1999 by Joe Comiskey - jcomiskey@krypto.net"
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