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Hamburger and Hot Dog Relish

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"When Louise makes pickles and relishes, she uses cucumbers harvested from her garden; her goal is "24 hours from vine to brine." The freshness is apparent in this relish, a family favorite of Louse's three adult children and eight grandchildren. It won the Best Overall Relish at the Iowa State Fair."

List of Ingredients

â—¦ 7 cups peeled, seeded, and ground pickling cucumbers (5 to 6 pounds cucumbers)
â—¦ 3 cups peeled and ground carrots (1 to 1 ½ pounds carrots)
â—¦ 3 red bell peppers, seeded and ground
â—¦ 4 medium white onions, ground
â—¦ ¼ cup canning or kosher salt
â—¦ 5 cups granulated sugar
â—¦ 3 cups cider vinegar
â—¦ 1 tablespoon celery seeds
â—¦ 1 tablespoon mustard seeds


Recipe

In a large glass bowl or crock, combine the ground vegetables, then sprinkle the salt over the top. Cover the bowl with waxed paper or a clean dishtowel and let stand at room temperature for 3 hours. Drain well in a large fine-mesh strainer.

In a 6- to 8-quart stainless steel stockpot, combine the sugar, cider vinegar, celery seeds, and mustard seeds. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved.

Add the drained vegetables to the syrup and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove the pot from the heat.

Ladle the relish into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Makes about six 8-ounce jars