Mustard Seed Relish
|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|
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.