Hot Dog or Bratwurst Relish Recipe #241144
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...
by Debber
2 days | 1 hour prep
6 pint jars
BASE
- 8 cups cucumbers
- 2 cups red peppers or peeled carrots
- 2 cups green peppers
- 1 cup yellow onion
- 1 tablespoon turmeric
BRINE
- 1/2 cup salt
- 8 cups cold water
- 1 tablespoon mustard seeds
- 2 whole cinnamon sticks
- 2 teaspoons cloves
- 2 teaspoons allspice
- 1-2 cup brown sugar
- 4 cups white vinegar
- 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 (or overnight).
- Drain (line a colander with cheesecloth--use clothespins to hold in place), 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 (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
- 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 (set the timer).
- Tip right-side up; lids should seal in a few minutes.
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5 stars