adapted from the Ball Complete Book of Home Preserves
2 cups coarsely chopped English cucumber (or other unwaxed cucumber)
1 ½ cups chopped seeded red bell peppers
1 ½ cups chopped cabbage
1 ½ cups sliced onions
1 ½ cups chopped cored green tomatoes 9 cups water, divided
1 cup canning or pickling salt
3 cups white vinegar
2 ½ cups granulated sugar
3 Tbsp. mustard seeds
2 Tbsp. celery seeds
1 Tbsp. ground turmeric
1 ½ cups diced green beans, blanched
1 ½ cups diced peeled carrots, blanched
- In a large glass or stainless steel bowl, combine cucumber, red peppers, cabbage, onions, and green tomatoes. Add 8 cups of the water and pickling salt. Cover and let stand in a cool place for 12 hours, or overnight. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid. Set aside.
- In a stainless steel saucepan, combine remaining 1 cup water, vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat. Add drained cucumber mixture, green beans and carrots and return to a boil. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 40 minutes.
- Ladle hot relish into prepared jars, leaving ½ inch head space. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to “fingertip-tight”.
- Place jars in canner and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
From the recipe collection of:
Hillsdale Farmers’ Market Chef Kathryn Yeomans
The Farmer's Feast