Lady Rose Relish - Recipe


LADY ROSE RELISH
4 c. chopped peeled cucumbers 4 c. chopped onions 2 heads celery, cut fine 3 sweet red peppers, cut fine 3 green peppers, cut fine 1 lg. cauliflower, cut fine Brine as needed 5 c. white vinegar 6 c. granulated sugar 2 tbsp. mustard seeds 2/3 c. flour 4 tbsp. dry mustard 1 tbsp. turmeric Peel cucumbers and onions. Wash and trim celery, peppers and cauliflower. Cut fine by hand or food chopper or food processor to obtain above measure. Place in crock, cover with cold brine (1/2 cup coarse salt to 4 cups cold water). Let stand overnight. The next morning ladle into jars and process in a boiling water bath for 15 minutes.

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Lady Rose Relish

· Mar 24 · #97240

Mary (Ontario) says:

I'm from Eastern Canada - pickles and relish were everywhere when I was growing up. This recipe is great and the vegetables can be changed depending on what is in season - a great staple! You can also make interesting variants with, for example, peaches, onions, celery, sweet peppers and yellow raisins. All of the variants work as chutneys ...

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· Apr 20 · #191806

Virginia (Ontario) replies:

I live in eastern Ontario but my recipe came from someone in the Barrie area (I believe). My recipe calls for ripe cucumbers which I cannot find anywhere. What type of cucumber do you use?

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· Sep 5 · #188576

Phyllis (Virginia) says:

Thank you so much for this recipe. Am going to reduce it - and use this as a "refrigerator" relish. I no longer make chow-chow - and do not have the kitchen capacity to can... Am thinking - this will be perfect. Thanks again.

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