Relish Recipe that I RELISH
Posted: Mon Sep 24, 2012 7:27 am
This is a recipe that I've had since forever. I make it about every 3 years or so but make it in enough quantity that it lasts forever. It IS delicious. It IS canning but I've never been able to find another taste like this. It is old fashioned cooking that, IMO, cannot be replicated by food manufacturers. This is good old fashioned 'canning' as a way of food preservation. Used to live off of canning when I was young and in my prime. We had NO fresh foods in the winter so we had to rely on preserving what we took out of the garden. No artificial preservatives here........just a bit of work, a good recipe for end of season gardening and a DEEEE-LICIOUS taste in the end.....
Mustard Relish
Ingredients (quantity is approximate dependent upon produce from your garden and you can add and subtract more dependent on personal preference)
1 qt minced cucumbers
1 qt minced onions
1 qt silverskins (tiny tiny round white picking onions)
1 qt cucumber chunks
1 bunch of celery chopped
1 large cauliflower
3 red peppers AND 3 green peppers chopped fine
Mix all vegetables in a large enamel kettle. Cover with 1 qt water and 1 ½ cups salt and let stand overnight.
In the morning drain well and cover with 8 cups sugar, ¼ cup mustard seed, 3 tsp turmeric, 2 tblsp celery seed and 7 cups of vinegar.
Bring mixture to a boil, stirring to prevent scorching.
Once the mixture is boiling add a PASTE made out of 1/4c mustard powder, ¼ c flour and 1 cup vinegar. **Use your own judgment when making the paste. It needs to make the main mixture thicker. If you like really thick relish make the paste thicker (this will also make it easier to scorch). Once the relish mixture is thick and boiling stir to ensure it doesn’t scorch.
Pack into pint jars and seal
**The pint jars need to be sterilized, and kept in a 225 degree oven until the boiling relish mixture is added to them one at a time. The lids should also be kept in boiling water ‘til they are needed to seal the jar.
Mustard Relish
Ingredients (quantity is approximate dependent upon produce from your garden and you can add and subtract more dependent on personal preference)
1 qt minced cucumbers
1 qt minced onions
1 qt silverskins (tiny tiny round white picking onions)
1 qt cucumber chunks
1 bunch of celery chopped
1 large cauliflower
3 red peppers AND 3 green peppers chopped fine
Mix all vegetables in a large enamel kettle. Cover with 1 qt water and 1 ½ cups salt and let stand overnight.
In the morning drain well and cover with 8 cups sugar, ¼ cup mustard seed, 3 tsp turmeric, 2 tblsp celery seed and 7 cups of vinegar.
Bring mixture to a boil, stirring to prevent scorching.
Once the mixture is boiling add a PASTE made out of 1/4c mustard powder, ¼ c flour and 1 cup vinegar. **Use your own judgment when making the paste. It needs to make the main mixture thicker. If you like really thick relish make the paste thicker (this will also make it easier to scorch). Once the relish mixture is thick and boiling stir to ensure it doesn’t scorch.
Pack into pint jars and seal
**The pint jars need to be sterilized, and kept in a 225 degree oven until the boiling relish mixture is added to them one at a time. The lids should also be kept in boiling water ‘til they are needed to seal the jar.