Categories: chutney, relish, salsa

Ingredients

• 5 lbs. pickling cucumbers
• 1 large onion
• 1 Tbsp. Pickling salt
• 3 cups sugar
• 1 3/4 cups cider vinegar (5% acidity)
• 1 Tbsp. whole allspice
• 1 Tbsp. whole cloves
• 1 (3- inch) cinnamon stick

Directions

1. Wash cucumbers and remove 1/16 inch from blossom end. Chop cucumbers and onion in food processor or by hand. Combine cucumbers and onion in a very large bowl. Sprinkle with pickling salt. Mix well. Cover and refrigerate overnight.
2. Drain well. Tie spices in a spice bag or cheesecloth. I a 6 to 8 quart saucepan, combine vegetable mixture, spice bag and all remaining ingredients.
3. Bring to boil over medium heat, stirring occasionally. Boil for 10 minutes, stirring often to prevent sticking. Remove spices. Immediately fill hot pint jars with mixture, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.

4. makes 4 pints

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