Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning
Colorful and delicious, this remarkable relish will delight your picnic guests.
Yield: 9 pints
3 quarts cucumbers, scrubbed and chopped
3 cups green bell peppers, seeded and chopped
3 cups red bell peppers, seeded and chopped
1 cup onions, chopped
8 cups water
4 cups ice cubes
3/4 cup salt
4 teaspoons ground turmeric
4 teaspoons whole allspice
4 teaspoons yellow mustard seeds
1 tablespoon whole cloves
6 cups distilled white vinegar
2 cups sugar
In a 12-quart saucepan, combine the vegetables, water, ice, and salt; let stand for 4 hours. Drain and re-cover with fresh ice and water for 1 additional hour. Drain thoroughly.
Combine the spices in a cheesecloth bag. Place the spice bag, vinegar, and sugar in a nonreactive 4-quart saucepan and heat to boiling.
Pour the vinegar syrup over the vegetables and refrigerate for 24 hours.
Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space. Cap and seal.
Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude (page 40), if necessary.
Note: A food processor can be used to chop the vegetables in batches by pulsing the motor.
