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Mustard Seed Relish

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Ingredients
  Water 3 Cup (48 tbs)
  Finely chopped cabbage 3 Cup (48 tbs)
  Finely chopped cucumber 3 Cup (48 tbs)
  Finely chopped green sweet pepper 1 Cup (16 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Finely chopped onion 3⁄4 Cup (12 tbs)
  Chopped pimiento 1⁄2 Cup (8 tbs)
  Pickling salt 1⁄3 Cup (5.33 tbs)
  Vinegar 1 2⁄3 Cup (26.67 tbs)
  Water 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Mustard seed 2 Tablespoon
Directions

1 In a large bowl combine the 3 cups water, the cabbage, cucumber, sweet pepper, celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water. Drain again.
2 In a 4-quart kettle combine the vinegar, the 3/4 cup water, the sugar, and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Cook, uncovered, for 5 minutes more.
3 Ladle hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove the jars from canner and cool jars on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Servings: 
50

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