Mustard Relish for Hot Dogs

Submitted by Sonja Susut.

Mustard Relish for Hot Dogs

Ingredients:

2 quarts (about 10 large) cucumbers

4 quarts onions

3 green peppers

4 red peppers

2 hot red peppers

Directions:

Use a food processor. Chop the cucumbers (peeled, unless using long English) into pieces and grind in the processor for a few seconds. Then tamper a few times. Avoid creating mush. It needs to be chunkier.

Place the cucumber material into a big strainer that can stand up in the sink. Squash with a potato masher until the liquid is gone. Then measure 2 quarts (8 cups) of cucumber.

Put everything else in the food processor. Tamper lightly. Place the material in the strainer. There won’t be much liquid but let it drain.

Place everything into a very large stainless steel bowl. Sprinkle with ½ cup pickling salt. Sit overnight or 12 hours. Drain and rinse with cold water. Drain and mash with potato masher. Drain well.

Have your sterilized jars ready and waiting before starting the next step. This recipe makes 6 pints and 10 jelly jars (about 1 cup each).

Put all the veggie material into a large pot (preferably one with a heavy bottom or a cast iron Dutch oven.) Add the following:

6 cups water mixed with ½ cup flour (shake together in a small jar)

3 cups pickling vinegar (regular vinegar will work)

2 cups sugar

¾ cup prepared mustard (from regular mustard bottle)

1/3 cup mustard seed

2 tbsp. celery seed

1 tbsp. turmeric

Bring to a boil. Turn down to a little past half way. Cook 15 minutes after the boil has started. Stir every 30 seconds. This burns easily. You can stir constantly.

Add 1/8 tsp. cayenne. Stir well.

Fill the sterilized jars. Seal well with sealable lids. Set aside on a cutting board or safe place to cool.