Amber cucumber relish
1 Servings
Ingredients
| Quantity | 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 |
Directions
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, .