Thousand Island Relish

• Produce

  • 3 kg Cucumber
  • 150 g Green bell pepper
  • 1 kg Onion
  • 150 g Red bell pepper

• Condiments

  • 3 tbsp Mustard powder, dry
  • 1 tbsp Pickle

• Baking & Spices

  • 1 1/2 tsp Celery seed
  • 1/2 cup Flour
  • 1 1/2 tsp Mustard seed
  • 1 1/2 tsp Turmeric
  • 700 g White sugar

• Oils & Vinegars

  • 750 ml White vinegar

• Deli

  • 4 tbsp Pickling salt or 2 tablespoons salt sub
  • 2 tbsp Salt sub

• Liquids

  • 250 ml Water

Found on healthycanning.com

Description

Ingredients

• 3 kg cucumber (6 pounds / 6 large)
• 1 kg onion (2 lbs / 6 large)
• 150 g finely chopped red bell pepper (Measured after seeding, chopping. 1 cup / 1 large / 5 oz)
• 150 g finely chopped green bell pepper (Measured after seeding, chopping. 1 cup / 1 large / 5 oz)
• 4 tablespoons pickling salt OR 2 tablespoons salt sub
• 1 tablespoon Pickle Crisp (optional)
• ½ cup flour (2.5 oz / 70 g)
• 3 tablespoons dry mustard powder
• 2 tablespoons additional salt sub (if NOT using salt)
• 1½ teaspoons turmeric
• 1½ teaspoons mustard seed
• 1½ teaspoons celery seed
• 250 ml water (1 cup / 8 oz)
• 750 ml white vinegar (5% or higher. 3 cups / 24 oz)
• 700 g white sugar (3 cups / 24 oz) OR 3 teaspoons liquid stevia

Directions

• Wash, peel and seed the cucumber and chop it finely.
• Put in very large pot or bowl.
• Peel and chop the onion finely; add to bowl.
• Wash, seed and chop the peppers finely; add to bowl.
• Sprinkle over the vegetable mixture the salt OR salt sub, and the Pickle Crisp (optional).
• Pour enough cold water over the mixture to cover it; mix with your hands or a sturdy spoon.
• Let stand, covered, for 1 to 2 hours, then drain well.
• In a very large heavy pot, mix together the dry ingredients: the flour, mustard powder, 2 tablespoons of salt sub (only if doing salt free), turmeric, mustard seed, and celery seed.
• Now add in the wet ingredients gradually, stirring to make a sauce: the water, the vinegar and the sugar OR the liquid stevia.
• Add in the drained veg, stir.
• Put pot on stove burner, bring to a boil, then lower to a simmer and simmer uncovered for about 30 minutes or until the sauce has thickened.
• Pack hot into quarter-litre (1/2 US pint / 250 ml) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

Nutrition