Mustard Seed Relish
cups finely chopped cabbage
cups finely chopped cucumber
cup finely chopped green sweet pepper
cup finely chopped celery
cup finely chopped onion
cup chopped pimiento
cup pickling salt
tablespoons mustard seed
- In a large bowl combine the 3 cups water, the cabbage, cucumber, sweet peppers, celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water. Drain again.
- In a 4-quart kettle combine the vinegar, the 3/4 cup water, the sugar, and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Cook, uncovered, for 5 minutes more.
- Ladle hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove the jars from canner and cool jars on wire racks. Makes 7 half-pints.
Nutrition Facts(Mustard Seed Relish)
- Per serving:
- 9 kcal cal.,
- 198 mg sodium,
- 2 g carb.
- Percent Daily Values are based on a 2,000 calorie diet