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Hot Dog Relish

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 4 pounds cucumbers
  
• 2 cups finely diced yellow onion
  
• ½ cup finely diced red bell pepper
  
• ¼ cup pickling salt
  
• 2½ cups white vinegar
  
• 1 cup granulated sugar
  
• ½ cup dry mustard
  
• 2 Tbsp yellow mustard seeds
  
• 1 Tbsp turmeric
  






Instructions



1. Rinse the cucumbers under cool running water. Trim off and discard the tips. Coarsely shred the cucumbers using a box grater or finely chop in a food processor. In a large bowl, stir together the cucumber, onion, red pepper and salt. Let stand for 1 hour to allow the salt to draw the excess moisture from the vegetables.
   
   
2. Drain and rinse the vegetables in a large fine-mesh sieve or a colander lined with a double layer of cheesecloth. Squeeze out the excess liquid. Transfer the vegetables to a large, heavy-bottomed pot. Stir in the vinegar, sugar, dry mustard, mustard seeds and turmeric. Bring to a boil over high heat. Reduce the heat to medium and continue cooking, stirring frequently, for 5 minutes. Remove from the heat.
   
   
3. Ladle into three 1-pint jars, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to release any air bubbles, topping up the relish if necessary. Process in a boiling water bath canner for 15 minutes.
   
   Makes three 1-pint jars