Ripe cucumber relish
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Seal
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