Condiments

Lady Ashburnham’s Relish

This family mustard relish recipe is tart without being sour, and is delicious on sandwiches, hot dogs, and hamburgers.

By Yankee Magazine

Aug 15 2022

Lady Ashburnham’s Relish

Lady Ashburnham’s Relish

Photo Credit : Sherri Corbin

This 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 pints

Ingredients

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.