Ingredients Jump to Instructions ↓

  1. 4 cups 948ml To large cucumbers - (to 6) (medium)

  2. 4 cups 948ml Sweet red peppers (medium)

  3. 4 cups 948ml Green peppers (medium)

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 2 teaspoons 10ml Turmeric

  6. 1/2 cup 118ml Pure granulated salt

  7. 1 tablespoon 15ml Mustard seed

  8. 2 teaspoons 10ml Whole cloves

  9. 2 Cinnamon sticks

  10. 1 Vinegar

  11. 1 1/2 cups 240g / 8 1/2oz Brown sugar - (firmly packed)

Instructions Jump to Ingredients ↑

  1. Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 6 pint jars of relish.


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