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Title: Confetti Cucumber Relish
Categories: Canning Pickle Check
Yield: 6 Servings
| 4 | To 6 med to lrg cucumbers | |
| 4 | md | Sweet red peppers |
| 4 | md | Green peppers |
| 1 | c | Chopped onion |
| 2 | ts | Turmeric |
| 1/2 | c | Pure granulated salt |
| 1 | tb | Mustard seed |
| 2 | ts | Whole cloves |
| 2 | Sticks cinnamon | |
| 1 | qt | Vinegar |
| 1 1/2 | c | Firmly packed brown sugar |
Bright with red and green peppers, this recipe is a good way to use cucumbers that grew too big to pickle. The recipe makes about six 1 pint jars. You will need all the basic equipment plus a large mixing bowl and a cheesecloth spice bag.
1. Organize ingredients, equipment, and work area.
2. Scrub cucumbers and cut off stem and blossom end.
3. Chop cucumbers. Stem, seed, and chop peppers. 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.
4. Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours.
5. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well.
6. 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.
7. 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.
8. Wipe tops and threads of the jars with a damp clean cloth.
9. Put on lids and screw bands as manufacturer directs.
10. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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