·
Green Relish - From the St. Amant cookbook, published in 1989, author of the recipe unknown
1 green pepper (optional)
4 cups cucumbers or zucchini
4 cups onions
Chop fine a food processor. Sprinkle 4 tbsp. pickling salt over and let stand overnight. Drain in the morning. Place in a large pot and add:
1/2 tsp. tumeric
1/2 tsp. celery seed
1/2 tbsp. mustard seed
2 1/2 cups sugar
1 1/2 cups vinegar
1/3 cup cornstarch
Boil approximately 20 minutes. Pour into hot sterilized jars and seal. Yield: 8 cups
