Sweet Mustard Pickle Relish

Sweet Mustard Pickle Relish

Ingredients
12-14 cups shredded pickling cucumbers
4 cups onions, shredded
1/4 cup pickling/canning salt
3 cups sugar
4 tablespoons Cook Type Clear-Jel
1/4 cup dry mustard
1 tablespoon ground ginger
1 teaspoon turmeric
1/2 cup water
1 cup white vinegar (5% Acidity)
1 cup Apple Cider Vinegar (5% Acidity) 


Instructions

1. In very large bowl/colander, add shredded cucumbers and onions, sprinkle with pickling salt. Let sit for 1 hour . Place in a colander in the sink and let drain thoroughly. 
2. Gently rinse off cucumbers and onion mixture and let drain again while preparing the 'sauce.'
3. Prepare water-bath canner, jars and lids.
4. In large saucepan combine sugar, mustard, Clear-Jel, ginger and turmeric. Stir well.
5. Slowly add in water and then vinegar.
6. Bring to a boil over medium high heat, stirring frequently.
7. Reduce heat and boil gently, until mixture thickens. Continue to stir frequently.
8. When mixture thicken (about 5 minutes) add cucumbers and onions and return to a boil.
9. Ladle into hot jars, leaving 1/2 inch head space.
10. remove air bubbles, wipe rims and affix lids.
11. Process in a boiling water bath for 10 minutes, or according to your altitude.
12. Remove from canner and let sit, undisturbed for 24 hours.

 
Yields: 5-7 pints

*Relish is best if left to develop for up to 6 weeks for best flavor  (but it does taste pretty good if you can't wait that long!)

Recipe Adapted from The Ball Complete Book of Home Preserving
Photos by: Diane Baker for Canning and Cooking at Home