Yellow Dot Hot Dog Relish
3½ lbs cucumbers, (8 cups, shredded)
2 cups onion, finely chopped
¼ cup canning salt
Sprinkle onion and cucumbers with salt and add enough cold water to cover; let stand at room temperature for 2 hours. I did not brine the cucumbers in ice water or salt water overnight this time. Fresh picked out of the garden and processed.
1½ cup cider vinegar
½ cup red wine vinegar (only because I didn’t have enough cider vinegar)
2¾ cups sugar
½ tsp celery salt (only because I was out of celery seed)
2 Tbsp ground mustard
1 Tbsp mustard seed
1 Tbsp red pepper flakes
1 tsp ground turmeric
Drain and rinse, drain and rinse, drain and rinse cucumber mixture. Bring vinegar, sugar, celery salt, ground mustard, mustard seed and turmeric to a boil. Add cucumber/onions and red pepper flakes and return to a boil. Reduce heat slightly and simmer 15 minutes, stirring often until mixture begins to thicken; spoon into hot sterilized jars, and process in boiling water bath for ten minutes. Yield: 4 pints
© Crackerberries 2013
