Categories: chutney, pickles, relish
Ingredients
- 12 medium cucumbers, washed and peeled
- 6 medium onions
- 3 green peppers
- 3 sweet red peppers
- 1/2 cup pickling salt
- Sweet Relish Brine:
- 1 1/2 cups sugar
- 1 cup vinegar
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
- Curry Relish Brine:
- 1 1/2 cups packed brown sugar
- 1 1/4 cups vinegar
- 2 tsp. dry mustard
- 1/2 cup water
- 2 tsp. dry mustard
- 1/4 tsp. turmeric powder
- 1/4 tsp. curry powder
- Dash cayenne pepper
Directions
- Grind cucumbers, onions and peppers into a large mixing bowl, stir in salt. Let stand at least 8 hours. Drain well; divide mixture between 2 medium glass mixing bowls.
- Combine Sweet Relish Brine ingredients in 4-cup glass measure.
- Combine Curry Relish Brine ingredients in 4 cup glass measure.
- Place both brines on bottom shelf of oven.
- Microwave about 10 minutes, on high, or until boiling (about 200 degrees F.)
- Pour Sweet Relish Brine over one bowl of the relish mixture. Cool; cover and refrigerate at least 24 hours before serving.
- Pour Curry Relish Brine over other bowl of relish mixture; cover. Place curry Relish mixture in oven.
- Microwave for 8 to 10 minutes, on high, or until flavors are blended. Cool; cover and refrigerate at least 24 hours before serving. Both relishes will keep up to 1 month in refrigerator.
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makes about 1 1/2 quarts of each Relish.
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Tip: substitute 2 jars (2 1/2 oz. each) diced pimento for sweet red pepper.