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| Confetti Cucumber Relish
4 medium to large cucumbers, (to 6)
4 medium sweet red peppers
4 medium green peppers
1 cup of chopped onion
2 teaspoons of turmeric
1/2 cup of pure granulated salt
1 tablespoon of mustard seed
2 teaspoons of whole cloves
2 cinnamon sticks
1 quart of vinegar
1 1/2 cups of brown sugar - (firmly packed)
Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers. You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Combine them with onion in a large mixing bowl; sprinkle the vegetables with turmeric. Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour.
Drain well. Tie the spices in a cheesecloth bag and put in a large preserving kettle with the vinegar and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight. Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops. Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes. This recipe yields 6 pint jars of relish.
Comments: Bright with red and green peppers, this recipe is a good way to use cucumbers that grew too big to pickle.
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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