Amber cucumber relish

Yield: 1 Servings

Measure Ingredient
12 Cucumbers
6 White onions
½ cup Salt
Water to cover
1 quart Distilled white vinegar
2 cups Cinnamon
1 teaspoon Mustard seed
1 teaspoon Dry mustard
¼ teaspoon Ground cloves
1 tablespoon Tumeric

Peel & chop cucumbers & onions. Add salt & enough water to cover. Let stand 1 hour. Drain off brine. Boil vinegar, sugar & spices together for 20 minutes. Add vegetables. Cook slowly until tender & all the ingredients have become yellowish. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 10 minutes. Makes 4-5 pints.

SHARYN STEPHENS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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