Confetti cucumber relish
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Confetti cucumber relish
  Relish    Canning    Pickles    Cucumbers  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14360. Report a problem with this recipe.
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      Title: Confetti cucumber relish
 Categories: Canning, Pickles, Check
      Yield: 6 Servings
      4 ea To 6 med to lrg cucumbers
      4 md Sweet red peppers
      4 md Green peppers
      1 c  Chopped onion
      2 ts Turmeric
    1/2 c  Pure granulated salt
      1 tb Mustard seed
      2 ts Whole cloves
      2 ea Sticks cinnamon
      1 qt Vinegar
  1 1/2 c  Firmly packed brown sugar
  Bright with red and green peppers, this recipe is a good way to use
  cucumbers that grew too big to pickle. The recipe makes about six 1
  pint jars. You will need all the basic equipment plus a large mixing
  bowl and a cheesecloth spice bag.
  1. Organize ingredients, equipment, and work area.
  2. Scrub cucumbers and cut off stem and blossom end.
  3. Chop cucumbers. Stem, seed, and chop peppers. You should have 2
  quarts chopped cucumbers and 2 cups of each color of chopped peppers.
  Combine them with onion in a large mixing bowl; sprinkle the
  vegetables with turmeric.
  4. Dissolve salt in 2 quarts cold water; pour over vegetables. Let
  stand for 3 to 4 hours.
  5. Drain vegetables thoroughly. Cover them again with cold water and
  let stand another hour. Drain well.
  6. tie the spices in a cheesecloth bag and put in a large preserving
  kettle with the vinegar and sugar. Heat to boiling, then pour over
  the vegetables. Cover and set aside in a cool place for several hours
  or overnight.
  7. Slowly heat the vegetables and syrup to boiling, then pack relish
  into hot jars to within 1/4 inch of tops. Run a slim, non metal tool
  down along insides of jars to release any air bubbles. Add additional
  relish, if necessary, to bring to within 1/4 inch of tops.
  8. Wipe tops and threads of the jars with a damp clean cloth.
  9. Put on lids and screw bands as manufacturer directs.
  10. Process in a boiling water bath for 10 minutes. Follow basic
  steps for boiling water bath canning, 10 through 18.

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Recipe ID 14360 (Apr 03, 2005)

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