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My review
The Best Relish I've Ever Had
Tammylou
"This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life."
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Ingredients
11 h 10 m servings 24 calsOriginal recipe yields 128 servings (4 pints)
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- US
- Metric
Directions
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Prep
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- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts
Per Serving: 24 calories; 0 g fat; 6.1 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 217 mg sodium. Full nutrition
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Reviews
Read all reviews 4247 Ratings
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Most helpful positive review
5/28/2009
this is truly the best relish. My mother has been making this mustard relish and we have been loving it for approx 30 years,only variation:omit the ginger, and add ground mustard and mustard see...
Most helpful critical review
7/30/2011
This relish is very easy to make and good tasting, but it's waaaaaaaaaay too sweet. If I make it again, I'll use half of the sugar it calls for.
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5/28/2009
this is truly the best relish. My mother has been making this mustard relish and we have been loving it for approx 30 years,only variation:omit the ginger, and add ground mustard and mustard see...
8/5/2011
This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the am...
9/30/2010
Made this and was so disappointed with the runny looks that I discarded the recipe-couple weeks later after finally getting brave enough to open a jar and try I was very surprised! Love it, fou...
9/8/2010
This relish turned out to be delicious!! What a great starter recipe for someone who has never canned anything! I added red and orange bell pepper for color & I cut up the cukes intead of gratin...
7/16/2012
I just made this relish and although I know it's supposed to sit for 6-8 weeks, I tasted it warm and it already tastes very good; it can only get better! After reading all the other reviews (th...
8/22/2009
Thank you for this wonderful recipe! This was our first time making relish. We used huge Ukrainian cucumbers that were too big for pickles. We followed the directions and the relish is superb...
8/12/2011
Great recipe! I just used regular cucumbers and didn't bother seeding them. The flavor is great on burgers and hot dogs. I submitted it for our county fair and won 2nd place!
7/30/2011
This relish is very easy to make and good tasting, but it's waaaaaaaaaay too sweet. If I make it again, I'll use half of the sugar it calls for.