Yellow Relish recipe
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Ingredients
- 1 gallon water, or as needed to cover ¼ cup pickling salt 8 cucumbers, finely chopped 5 onions, finely chopped 1 head cauliflower, finely chopped 2 red bell peppers, finely chopped 4 large apples, cored and finely chopped 6 cups white sugar 4 cups vinegar 3 cups water 1 cup all-purpose flour ¼ cup dry mustard powder 1 teaspoon ground turmeric
Nutrition Info
- 112.8 caloriescarbohydrate: 27.6 gcholesterol: : -fat: 0.3 gfiber: 1.3 gprotein: 1.1 gsaturatedFat: : -servingSize: -sodium: 468.2 mgsugar: 23.3 gtransFat: : -unsaturatedFat: : -
Directions Yellow Relish
Directions
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Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low, simmer until vegetables are cooked through and soft, about 20 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.