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GOLDEN CUCUMBER RELISH Lovina Slabaugh 12 lg. ripe cucumbers 12 med. onions ? C. salt 2 lg. bunches celery, diced 6 lg. sweet red peppers 1 C. vinegar 4 C. sugar 2 T. mustard seed Peel cucumbers, scoop out and discard seeds and center. Dice pulp in ? ? cubes. Dice peeled onions same size. Add salt; mix well. Cover and let stand 10 to 12 hours. Then place in white cloth and let drain until quite dry. Dice celery and peppers in ? ” cubes. Combine vinegar, sugar and mustard seed in large, enamel kettle. Add the 4 vegetables. Cook over low heat until mixture thickens and cucumbers are golden colored. Put in jars. Set in boiling water and boil 5 minutes.

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