Categories: chutney, pickles, relish

Ingredients

• 12 medium cucumbers, washed and peeled
• 6 medium onions
• 3 green peppers
• 3 sweet red peppers
• 1/2 cup pickling salt
• Sweet Relish Brine:
• 1 1/2 cups sugar
• 1 cup vinegar
• 1 tsp. celery seeds
• 1 tsp. mustard seeds
• Curry Relish Brine:
• 1 1/2 cups packed brown sugar
• 1 1/4 cups vinegar
• 2 tsp. dry mustard
• 1/2 cup water
• 2 tsp. dry mustard
• 1/4 tsp. turmeric powder
• 1/4 tsp. curry powder
• Dash cayenne pepper

Directions

1. Grind cucumbers, onions and peppers into a large mixing bowl, stir in salt. Let stand at least 8 hours. Drain well; divide mixture between 2 medium glass mixing bowls.
2. Combine Sweet Relish Brine ingredients in 4-cup glass measure.
3. Combine Curry Relish Brine ingredients in 4 cup glass measure.
4. Place both brines on bottom shelf of oven.
5. Microwave about 10 minutes, on high, or until boiling (about 200 degrees F.)
6. Pour Sweet Relish Brine over one bowl of the relish mixture. Cool; cover and refrigerate at least 24 hours before serving.
7. Pour Curry Relish Brine over other bowl of relish mixture; cover. Place curry Relish mixture in oven.
8. Microwave for 8 to 10 minutes, on high, or until flavors are blended. Cool; cover and refrigerate at least 24 hours before serving. Both relishes will keep up to 1 month in refrigerator.

9. makes about 1 1/2 quarts of each Relish.

10. Tip: substitute 2 jars (2 1/2 oz. each) diced pimento for sweet red pepper.

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