Lynn's Mustard Seed Relish
3 cups finely chopped
cabbage
1 cup finely chopped celery
3 cups finely chopped cucumber
3/4 cup sugar
1 cup finely chopped green sweet pepper
1-2/3
cups vinegar
2 tablespoons mustard seed
3/4 cup water
1/3 cup pickling salt
1/2 cup chopped pimiento
3/4 cup finely chopped onion
In a
large bowl combine the 3 cups water, the cabbage, cucumber, sweet peppers,
celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3
hours.
Drain; rinse well with cold water. Drain again
In a
4-quart kettle combine the vinegar, the 3/4 cup water, the sugar,
and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered,
for 3 minutes. Add drained vegetables. Return to boiling; reduce heat.
Cook,
uncovered, for 5 minutes more
Ladle
hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch head space.
Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10
minutes
(start timing when water covering jars returns to boiling). Remove the jars from
canner and cool jars on wire racks. Makes 7 half-pints
Health is not about what you eat; it is about what you think.
- Ramtha