Hot Dog Or Bratwurst Relish
Tangy-but-sweet! this is a great way to use up the oversize cukes that get missed in the garden. zucchinis also work well in place of the cukes! quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. note: quantities listed are for ground up amounts...
Steps
In a meat grinder , grind up cukes , peppers / carrots , and onion to obtain proper quantities.
Sprinkle with tumeric.
Dissolve salt in cold water.
Pour over cukes , let stand 3-4 hours.
Drain , cover again with cold water , let stand another hour.
Drain again.
In a large saucepan , combine spices and brown sugar with vinegar.
Heat to boiling.
Pour over cuke mixture.
Let stand 12-18 hours.
Fill canning kettle half-full of water over high heat.
Put canning lids & rings in a saucepan with water--simmer.
Heat cuke mixture up in a large pot , just to the boiling point.
Immediately scoop into pint or half-pint jars to the neck of the jar.
Wipe top of jar , add lid and ring , tighten.
Place jars in canning kettle with hot water just to the neck of the jars.
Bring almost to boiling point.
Remove from heat.
Remove jars and place them upside-down on a thick towel for 15 minutes.
Ingredients
cucumbers, red peppers, green peppers, yellow onion, turmeric, salt, cold water, mustard seeds, cinnamon sticks, cloves, allspice, brown sugar, white vinegar