Fresh Tasting Cucumber Relish
|Shredded peeled cucumber||4 Cup (64 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Sweet red pepper||1 , chopped|
|Celery||1⁄2 Bunch (50 gm), chopped|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White vinegar||2 1⁄3 Cup (37.33 tbs)|
|All purpose flour||6 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
In large heavy saucepan, combine cucumbers, onions, red pepper, celery, sugar, salt and 1 1/2 cups/375 ml of the vinegar.
Bring to boil over medium-high heat and boil for 15 minutes.
Meanwhile, in small bowl, blend together flour, turmeric, mustard and remaining vinegar until smooth; whisk into cucumber mixture.
Boil for 15 minutes (reduce heat but maintain a boil), stirring and skimming off any foam.
Be careful mixture doesn't burn.
Ladle into sterilized jars, leaving 1/4-in/5 mm headspace.
Immediately cover with sterilized lids and seal tightly.
Makes about 8 cups/2 L.
In large saucepan, combine sugar, red peppers and vinegar; stir and bring to full boil.
Boil over medium heat for 15 minutes, skimming off foam.
Remove from heat; blend in pectin and stir for 2 minutes.
Pour into sterilized jars, leaving 1/4 in/5 mm headspace; seal with paraffin wax.
Cover with lids.
Store in cool, dry place.
Makes about 6 cups/1.5 L.