Lady Ross Relish Recipe 45 Recipes

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

LADY ROSS RELISH RECIPE - (4/5)

Steps:

• IN batches in food processor and using on-off motion, finely chop cauliflower, cuke, onion, celery, apple, pepper; transfer to large bowl. Stir in 4 cups water and salt; cover with plastic and let stand for at least 12 hours or up to 24 hours. Drain through sieve; rinse under cold water. Drain again, pressing out any excess moisture. In large Dutch over, bring sugar, vinegar and mustard seeds to boil. Add veggiesand return to boil; reduce heat and simmer until tender, about 10 minutes. In small bowl whisk together dry mustard, turneric, flour and 1/2 cup cold water; whick into pan and simmer, stirring until liquid is thick enough to coat back of spoon, about 5 minutes. Pour into prepared jars (2 cup) Process in boiling water for 10 minutes