This is a delish homemade cucumber relish recipe, tried, tested and true from Amish home-canning specialist, Wilma Hershberger in Knox County, Ohio whom I had the pleasure of meeting not all that long ago. She runs a certified cannery out of her cellar, where she is assisted by a group of Amish ladies to keep the canning line running 5 days a week. I’ll be sharing more of her recipes and insights over the weeks ahead. The deep green hue is assisted by adding a couple of drops of green food coloring. The Amish are generally great entrepreneurs and she knows that her customers will more likely buy a richly-colored green relish as opposed to the lighter color you’d get if you didn’t add the coloring. That said, the food coloring is optional and I’d probably skip that step. But this relish goes wonderfully on hot dogs, hamburgers, and anything else you can think of!
- 6 large cucumbers, finely chopped and unpeeled
- 4 large onions
- 4 large green peppers and two reds
- 2 tablespoon salt
- 5 cups sugar
- 2 cups white vinegar
- 1 tablespoon whole celery seed
- 1 tablespoon yellow mustard seed
- 1 1 /2 teaspoons turmeric
- 2 drops green food coloring
- Mix the first four ingredients in large bowl and set sit loosely covered overnight.
- Add the rest of the ingredients starting with sugar.
- Add and stir everything until well-combined.
- Cook over low heat for about 45 minutes until all the juice has boiled away.
- Put into sterilized jars and seal.