Recipes
- PRESERVES
- Hamburg Relish from Pauline's Kitchen Yields 12 - 8 oz jars
- 4 c. ground cucumbers (approx. 8 lg)
- 1 1/2 c. ground green peppers (3 lg)
- 1/2 c. ground red peppers (1 lg)
- 3 c. ground onion (6 lg)
- 3 c. ground celery (6 lg stalks)
- 4 T. salt
- 3 1/2 c. white sugar
- 2 c. white vinegar
- 1 T. celery seed
- 1 T. mustard seed
- Wash and grind all vegetables with the coarse blade in your meat grinder.
- In a large bowl/crock mix ground veggies with the 4 T. of salt and let stand at least 2 hours in refrigerator. I usually double or triple the batch and refrigerate over night.
- Drain all excess liquid. I use my colander.
- Wash and sterilize your jars.
- In a large heavy stainless steel pot add sugar, vinegar, celery and mustard seed and bring to a boil.
- Stir in the well drained veggies, bring to a boil again and simmer 10 minutes. Stir often.
- Pour into sterilized jars leaving a 1/2-inch head space. Wipe rims; seal. Process for canning.
- Enjoy!!!!!!!! Try this relish with a grilled cheese sandwich or mix a bit in a tuna salad sandwich.......yummy.
