The Best Relish I’ve Ever Had

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Description

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won’t be disappointed. It’s an easy recipe for beginners, even if you have never canned a thing in your life.

Ingredients

  • 7 large English cucumbers
  • 4 large sweet onions, peeled
  • ¼ cup pickling salt
  • 3 cups white sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon celery seed
  • 3 cups distilled white vinegar
  • 1 cup water
  • 4 (1 pint) canning jars with lids and rings

Instructions

  1. Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over the top. Cover tightly; allow to rest at room temperature overnight.
  2. Squeeze out as much liquid as possible from cucumber mixture; set aside.
  3. Whisk together sugar
  4. flour
  5. turmeric
  6. ginger
  7. and celery seed in a bowl. Heat vinegar and water in a large
  8. heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook
  9. stirring frequently
  10. until thickened
  11. about 15 minutes.
  12. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot
  13. sterilized jars
  14. filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  15. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
  16. then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil
  17. cover the pot
  18. and process the jars for 10 minutes.
  19. Remove the jars from the stockpot and place them onto a cloth-covered or wood surface
  20. several inches apart
  21. until cool. Once cool
  22. press the top of each lid with a finger
  23. ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool
  24. dark area.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 11 hrs 10 mins

Servings: 128

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