Ripe cucumber relish

Yield: 1 Servings

Measure Ingredient
3 quarts Cucumbers, cut fine
2 quarts Onions, cut fine (I now use the food processor)--no more tears
1 cup Flour
7 cups White sugar
4 teaspoons Celery seed
2 teaspoons (heaping) tumeric
4 tablespoons Dry mustard

Put onions and cucumbers into a large pot and cover with ½ cup salt. Let stand 12 hours. Drain and then add 5 cups vinegar or enough to come to just near the top of the mixture. Cook over medium heat for 20 minutes or longer, (usually longer), until clear. Mix together remaining ingredients.

Add to the cucs and cook a few minutes longer. Place in steralized jars.


P.S. No problem doubling this recipe..just be careful it doesn't scorch on the bottom after the flour and sugar mixture are put in.

Posted to EAT-L Digest 29 Aug 96 From: Chris Wylde <cwylde@...> Date: Thu, 29 Aug 1996 22:35:12 +0000

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