Amber Cucumber Relish
- 12 Cucumbers
- 6 White onions
- 1/2 c Salt
- Water to cover
- 1 qt Distilled white vinegar
- 2 c Cinnamon
- 1 ts Mustard seed
- 1 ts Dry mustard
- 1/4 ts Ground cloves
- 1 tb Tumeric
Peel & chop cucumbers & onions. Add salt & enough water to cover. Let stand
1 hour. Drain off brine. Boil vinegar, sugar & spices together for 20
minutes. Add vegetables. Cook slowly until tender & all the ingredients
have become yellowish. Pack into hot, sterilized jars. Seal. Process in
boiling water bath for 10 minutes. Makes 4-5 pints.
SHARYN STEPHENS
From, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
1 hour. Drain off brine. Boil vinegar, sugar & spices together for 20
minutes. Add vegetables. Cook slowly until tender & all the ingredients
have become yellowish. Pack into hot, sterilized jars. Seal. Process in
boiling water bath for 10 minutes. Makes 4-5 pints.
SHARYN STEPHENS
From
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
