Making and Canning Cucumber Relish

My mom introduced me to cucumber relish many years ago.  Nothing beats FRESH relish on a natural casing wiener, mmmmm.  Unfortunately, mom and I never had the opportunity to make the relish together before she died.  However, she had given me the recipe, so I now make this relish annually.

Along with the recipe card, mom also gave me her old meat grinder, which I use to grind up the veggies.  I first wash the cucumbers since they are left un-peeled, I then scrape the outer layer of the carrots and lightly rinse the remaining carrot.  I then remove the outer layer of the onion.  I always double or triple the recipe.  So next the grinding begins.

After the veggies are coarsely ground, I put them all in a large sauce pan and add one tablespoon of salt (more if doubling recipe) and let the mixture set for 3 hours.

After sitting for 3 hours, rinse the mixture well.

While the veggies are draining, using the same sauce pan, mix together the sugar, vinegar, celery seed and mustard seed.  Bring these items to a boil and stir until sugar has completely dissolved.

Add the veggies to the vinegar/sugar mixture and bring to a boil again, while stirring often.

Once mixture has reached the boiling point, turn off the burner, and start putting the mixture in sterilized canning jars.

Using a small ladle or funnel, fill each jar leaving approximately 1/2 inch of space at the top.

Add lids and let cool.  As the mixture cools the top of the jars will seal.  There is no need to boil the finished product in a canning bath.  I have used this process for years and have never had a seal break.  Make sure to refrigerate after opening.

ENJOY!

NOTE:  I have received a comment that boiling (hot water bath) is still crucial, so feel free to take the additional step for your own safety and peace of mind.