Like most relishes, this one tastes better after it's mellowed for three weeks.
- Portion size 75 servings
- 2 cups chopped cucumber (unpeeled)
- 1 cup each chopped sweet red pepper yellow and green peppers
- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 cup pickling salt
- 4 cups chopped seeded peeled tomato
- 3 cups white vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 2 cups granulated sugar
- 1/4 cup tomato paste
In large bowl, combine cucumbers, sweet peppers, celery, onion and salt ; cover with boiling water and let stand for 1 hour. Drain; rinse under cold water and drain well.
In large heavy saucepan, bring to boil tomatoes, vinegar, mustard seeds, turmeric, cinnamon, allspice and cayenne pepper, stirring often; reduce heat to medium and simmer for 30 minutes or until tomatoes are soft. Stir in sugar and drained vegetables; bring to boil, stirring often. Reduce heat to medium and boil gently, stirring often, until thickened, about 20 minutes. Stir in tomato paste about 5 minutes before end of cooking time.
Fill and seal jars; process in boiling water bath for 10 minutes.