Ingredients
- 12 large ripe cukes
- 12 onions (2-2 1/2"dia.)
- 3/4 c. salt
- 2 lg. bunches celery finely diced
- 6 lg. sweet red peppers finely diced
- 1 qt. white vinegar
- 4 c. sugar
- 2 tbs. mustard seed
Directions
1. Peel and seed cukes. Finely dice pulp. Peel and dice onions, and add to cukes. Add salt, mix, cover, and let stand for ten to twelve hours.
2. Combine vinegar, sugar and mustard seed in large enameled kettle; add all four vegitables, and cook over low heat until thick and the cukes are golden in color.
3. Ladle into hot, sterilized jars; seal at once (makes 6 pints).
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Submitted 6/13/05.
Source: Freezing & Canning Cookbook
Submitted By: stu
stucook@bright.net
Golden Cucumber Relish