GARDEN RELISH

GARDEN RELISH – yields 14 pint jars

I often miss some cucumbers when I am picking and they end up being too large to make into dill pickles, so I use these in this recipe; I just cut out the area of big seeds and use the remainder.

For Health Reasons:

We try to use very little white sugar so I will use a healthy sugar substitute. Instead of white vinegar I use apple cider vinegar. Why not make this relish as healthy as possible!

8 large cucumbers (mine were extra large)
1 large head cauliflower
12 large onions
2 green peppers                                                                                                                                                              2 orange peppers
2 red peppers
1/2 cup salt

Put all of the vegetables through a course grater. Sprinkle with 1/2 cup coarse
pickling salt and 5 cups water. Let stand for 1 hour. Drain.

Dressing:

1 1/2 cups of any sugar substitute (zylitol, erythritol or Monk fruit sugar)
1 tbsp. mustard seed
1 tbsp. celery seed
6 tbsp. dry mustard
2 tbsp. turmeric
3/4 cup flour (or 1 cup cornstarch)                                                                                                                                    4 cups apple cider vinegar
4 cups water
Mix the flour or cornstarch, mustard, turmeric and shake with some of the cold vinegar.

Heat the rest of the vinegar with the sugar substitute, mustard seed, celery seed, and water. Add flour mixture and cook until smooth. Add drained veggies and boil for 20 minutes.

Pour the hot relish into sterilized jars, add sterilized tops and process for 30 minutes in a pot of boiling water with the water almost as high as the relish in the jars.

I make a few batches of this relish as we often use it as a salad with our supper as well!

Winnie