Harvest Time

Summer was slow starting here in the Maritime Provinces this year. Our backyard gardens were slow to grow and we are now picking the spoils of our work.
I don’t have a large garden but neighbours close by do and they were wonderful enough to send me some vegetables. The first lot was cucumbers, onions and a couple of green peppers.
I make a mustard relish each year and the vegetables they sent are most of the ingredients I needed. My daughter and grandchildren were here and we set out to make a batch. Well there were so many cukes we ended up making 2 batches. More to share with friends and family.
Everyone participated. My daughter is a Tupperware representative so she and I have all the latest gadgets. We used the Quick Chef Pro, Power Chef, and Chop ‘N Prep. The chopping was done in a jiffy, even the little ones could work the equipment with no fear of harm to them. Best of all no tears from the onions!
If you would like to make some the recipe is below. This relish is REALLY good.
Now to keep a bottle hidden until Christmas!

Mustard Cucumber Relish
6 large peeled cucumbers (I like to seed mine as well)
6 large onions
1 green pepper
1 sweet red pepper
¼ cup coarse pickling salt
3 cups Sugar
½ cup flour
3 tablespoons dry mustard
1 ½ teaspoon turmeric
1 ½ teaspoon celery seed
3 cups white vinegar
1 cup water
Directions:
Put the vegetables through the coarse blade of the food chopper (I used the Tupperware gadgets above and stopped when the vegetables got to the consistency I wanted)
Sprinkle with salt and add 2 ½ cups cold water. Let stand 1 hour then drain well in a colander. (Draining well is a key factor. If there is too much liquid left in your vegetables then the relish will not thicken as well as it should and the relish will be runny.)
In a large saucepan combine: 3 cups sugar, ½ c flour, 3 tablespoons dry mustard, ½ teaspoon turmeric, 11/2 teaspoon celery seed, 3 cups white vinegar, 1 cup water. Mix.
Add well drained vegetables
Bring to a boil and let simmer ½ hour, stirring frequently.
Pack in hot sterile jars and seal. Enjoy
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About Linda Coeur

Women's Fiction Author
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