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Ingredientes
- 13 med cucumbers washed, and finely minced
- 3 x red bell peppers washed, seeded, and finely minced
- 6 x green bell peppers washed, seeded, and finely minced
- 1 x extra-large sweet onion finely minced
- 1 gal water
- 1/4 c. pickling salt
- 4 c. distilled white vinegar
- 2 c. water
- 6 c. sugar
- 4 tsp mustard seed
- 4 tsp celery seed
- 1 can crushed pineapple - (15 1/4 ounce)
- 2 Tbsp. dry mustard
- 1 Tbsp. turmeric
- 1 c. all-purpose flour
Direcciones
- Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt; pour over vegetables. Let stand overnight.
- Thoroughly wash and scald 11 (1-pint) jars. Keep warm till needed. Prepare lids as manufacturer directs.
- In a large kettle, bring vegetables and water to a boil. Drain vegetables thoroughly. Wash kettle; combine vegetables, vinegar, 2 c. water, sugar and mustard and celery seeds. Bring to a boil, stirring occasionally.
- Meanwhile, drain pineapple juice into a glass measure, reserving fruit. In a small bowl, mix dry mustard, tumeric and flour. Using a wire whisk, slowly add in pineapple juice and sufficient liquid from warm vegetable mix to make a thin smooth paste. Carefully add in mustard paste, a little at a time, to warm vegetable mix, stirring constantly. Stir in reserved pineapple. Simmer till relish has thickened slightly, stirring constantly.
- Remove from heat. Immediately ladle into warm jars, leaving 1/4-inch headspace. Wipe jar rims; seal with warm lids and screw bands. Process 10 min in a simmering water bath.
- This recipe yields 11 pints.
- Comments: Jan Wagner's mustardy relish is like a premium version of the commercial product.
- Yield: 11 pints
- NOTES : Jan Wagner of Salem, Or possibly won an Oregon State Fair ribbon for this recipe
