Lady Ashburnham’s Relish
This family mustard relish recipe is tart without being sour, and is delicious on sandwiches, hot dogs, and hamburgers.
Lady Ashburnham’s Relish
Photo Credit : Sherri CorbinThis is a mustard relish recipe my mother passed on to me. It’s tart without being sour, and is delicious on sandwiches, hot dogs, and hamburgers.
Yield:
4 pintsIngredients
6 large cucumbers, finely chopped
1/4 cup salt
4 cups sweet onions, finely chopped
1 sweet red bell pepper, finely chopped
2-1/2 cups white vinegar
2-1/2 cups white sugar
3 tablespoons all-purpose flour
1 teaspoon dry mustard powder
1 teaspoon whole mustard seed
1 teaspoon whole celery seed
1 teaspoon turmeric
Instructions
Chop all the cucumbers the day before you plan on making the relish. Place them in a large bowl and add 1/4 cup of salt. Mix well and cover bowl and leave it overnight.
In the morning, pour the bowl of cucumber pieces (with the liquid) into a fair sized pot. Add the remaining ingredients and cook over medium heat until the onions are transparent and the other vegetables are soft. Approximately 20 minutes.
Pour into 4 sterilized pint jars. Seal and place in a hot water bath for 15 minutes.
Remove the jars from the canner and place on a wire rack to cool.
