Lady Ashburnham's Relish

Cooking & Recipes

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


4 pints


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


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.


Preparation Method

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