Sunshine mustard relish
30
- Prep Time30 mins
- Total Time30 mins
- Makes8 cups (2 L)
© Royalty-Free/Masterfile
Ingredients
3 cups seeded and chopped cucumber, about 3 medium
3 cups chopped cauliflower, about 1/2 a cauliflower
1 cup chopped onion
2 cups water
3 tbsp pickling salt
2 apples, cored and chopped
1 red bell pepper, chopped
3 cups granulated sugar
2 tbsp dry mustard
1 tbsp mustard seeds
1 tbsp celery seeds
1 tsp turmeric
3 cups white vinegar
1/3 cup all-purpose flour
Instructions
Combine cucumber, cauliflower and onion in a large mixing bowl. Stir water with salt until almost dissolved, then pour over vegetables. Let stand, lightly covered, for at least 12 hours or preferably overnight. Drain vegetables. Rinse twice under cold running water. Drain well. Then, add apples and red pepper.
Combine sugar, dry mustard, mustard seeds, celery seeds and turmeric in a very large stainless steel or enamel saucepan. Stir in 2-1/2 cups (625 mL) vinegar. Bring to a boil over high heat, stirring occasionally, until sugar dissolves. Stir in vegetables and return to a boil. Reduce heat and boil gently, uncovered and stirring occasionally, for 25 minutes.
Then, whisk together the remaining 1/2 cup (125 mL) vinegar and flour in a medium bowl. Gradually whisk in about 1 cup (250 mL) of the hot liquid from the simmering vegetables to form a smooth paste. Gradually stir into vegetables. Bring to a boil over high heat, stirring gently. Then boil, stirring mixture constantly for 1 to 2 minutes until thickened and no taste of raw flour remains.
Spoon hot relish into clean hot jars to within 1/2 inch (1 cm) of rim. Place hot lids over top, add rings and screw down until fingertip tight. Process for 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars. Store jars in a cool place away from direct light.
Nutrition (per serving)
Calories 24, Protein 0.2g, Carbohydrates 6g, Fat 0.1g.
Ellie Topp and Margaret Howard, authors of Put a Lid on It!, provided the inspiration for this mustard relish which begs to be spooned over wonderful smoked sausages such as kielbasa. Or serve it in a pretty glass dish to accompany a ham dinner.