Name: Lady Ashburnham's Relish
Yield: 4 pints
Cuisine: Pickles and Preserves
Ingredients: 6 large cucumbers, finely chopped; 1/4 cup salt; 4 cups sweet onions, finely chopped; 1 sweet red bell pepper, finely chopped; 2-1/2 cups white vinegar; 2-1/2 cups white sugar; 3 tablespoons all-purpose flour; 1 teaspoon dry mustard powder; 1 teaspoon whole mustard seed; 1 teaspoon whole celery seed; 1 teaspoon turmeric

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This is a recipe my mother passed on to me. It’s tart without being sour and delicious on sandwiches, hot dogs and hamburgers.

Ingredients

6 large cucumbers, finely chopped

1/4 cup salt

4 cups sweet onions, finely chopped

1 sweet red bell pepper, finely chopped

2-1/2 cups white vinegar

2-1/2 cups white sugar

3 tablespoons all-purpose flour

1 teaspoon dry mustard powder

1 teaspoon whole mustard seed

1 teaspoon whole celery seed

1 teaspoon turmeric

Instructions

1. Chop all the cucumbers the day before you plan on making the relish. Place them in a large bowl and add ¼ cup of salt. Mix well and cover bowl and leave it overnight.

2. In the morning, pour the bowl of cucumber pieces (with the liquid) into a fair sized pot. Add the remaining ingredients and cook over medium heat until the onions are transparent and the other vegetables are soft. Approximately 20 minutes.

3. Pour into 4 sterilized pint jars. Seal and place in a hot water bath for 15 minutes.

4. Remove the jars from the canner and place on a wire rack to cool.