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Hotdog Relish
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5 c. diced tomatoes, skins and seeds removed
3 red bell peppers, seeded and diced
3 green bell peppers, seeded and diced
2 c. cucumbers, peeled and diced
2 c. diced sweet onion
1/4 c. sea salt
1/4 c. flour
1 c. sugar
1 1/2 c. packed brown sugar
3 tsp. turmeric
1 c. water
1 tbsp. yellow mustard
1 tbsp. mustard seeds
2 c. distilled white vinegar
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In a large bowl, combine tomatoes, peppers, cucumbers and salt. Cover bowl with plastic wrap and set overnight in the refrigerator. The next day, pour mixture into a colander and rinse with cold water to remove excess salt. Drain well.
In a large pot, stir together flour, sugars and turmeric. Pour water into pot slowly as you stir the ingredients together. Stir in mustards and than white vinegar. Bring contents to a boil and than lower heat to simmer. Simmer for 10 minutes. Add drained vegetables to the pot and return to a boil. Turn the heat down to a simmer and simmer for about 30 minutes or until thickened. Pour into jars, allowing a 1/4-inch headspace from contents to lip of jar. Method of canning: Hot pack for 15 minutes. Makes about 4 pints. |
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