Find yourself with a lot of onions from your garden? Make some onion relish! This relish is wonderful on hamburgers, hot dogs, added to salads and cooked on steaks or chicken.
The most difficult part is chopping all the onions, but a food processor can make quick work of it. If not food processor, then make sure you have an extra sharp knife and a large cutting board. To keep from having crying eyes, rinse the onions with cold water before starting to chop. Summer Home Canning: Onions
Sweet pickle relish is another relish that can be canned.
- 4 large cucumbers (finely chopped)
- 2 c. sweet red peppers (finely chopped)
- 2 c. sweet green peppers (finely chopped)
- 1 c. onion (chopped)
- 1 qt. white vinegar
- 1 T. turmeric
- 1/2 c. pickling salt
- 1 T. mustard seed
- 2 tsp. whole cloves
- 2 tsp. whole allspice
- 1 stick cinnamon
- 1-1/4 c. brown sugar
In a large bowl combine cucumbers, peppers and onions. Sprinkle turmeric over cucumber mixture. Mix salt and 2 quarts of cold, pour over the vegetables and let stand 4 hours. Drain. Cover vegetables with cold water and let stand for 1 hour. Drain.
Using a piece of cheese cloth bag add spices and tie. In pan mix together sugar and vinegar, heat to a boiling, add bag of spices. Let set for 10 minutes. Then pour liquid including spice bag over vegetables. Cover and let stand 12 to 16 hours in a cool place.
Place pan of liquid and vegetables over heat and simmer on low until vegetables are hot. Remove spice bag, spoon hot relish into sterilized pint size jars leaving about a 1/8 inch head space. Cover with lids and rings. Process in hot water bath pan for 10 minutes. Makes about 6 pints.
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