Print

Lady Ross Relish

Yield: 11 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)

Course Relish
Cuisine Canadian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Yield 11 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)
Calories 19 kcal

Ingredients

  • 800 g cucumber (finely chopped. 4 cups / 1 US quart / 28 oz in weight. Measurements after prep.)
  • 500 g onion (finely chopped. 4 cups / 18 oz in weight. Measurements after prep.)
  • 400 g celery (finely chopped. 3 cups / 14 oz in weight. Measurements after prep.)
  • 600 g cauliflower (finely chopped, 5 cups / 21 oz. Measurements after prep.)
  • 250 g apple (finely chopped. 1 cup after chopping / 8 oz. Measurements after prep.)
  • 1 red bell pepper (cored, seeded and finely chopped)
  • 175 g pickling salt (1/2 cup / 6 oz OR same amount of non-bitter, non-clouding salt sub)
  • 1 tablespoon Pickle Crisp (optional)
  • 1 litre water (4 cups / 32 oz)
  • 500 ml white vinegar (5% acidity or higher. 2 cups / 16 oz)
  • 900 g brown sugar (4 cups, firmly packed / 32 oz)
  • 60 g mustard seed (1/3 cup / 2 oz)
  • 75 g mustard powder (3/4 cup / 2.5 oz)
  • 1 tablespoon turmeric
  • 50 g flour (white. 1/3 cup / 1.5 oz)
  • 125 ml water (1/2 cup / 4 oz)
Metric - US Customary

Instructions

  1. Mix all ingredients from cucumber down to the water. Let sit covered for 12 hours or up to 24 hours in fridge.
  2. Drain, rinse and drain again.

  3. Leave in drainer while preparing next step.
  4. In a Dutch oven or wide pot, put the vinegar, sugar, and mustard seed.

  5. Bring to a boil.
  6. Add the drained veg.
  7. Bring back to a boil, then reduce to a simmer
  8. Whisk together the mustard powder, turmeric, flour, then add the 125 ml (1/2 cup / 4 oz) of water and whisk to a smooth paste. Set aside.
  9. Let the veg mixture simmer for 10 minutes or until cauliflower pieces are just tender but still crunchy.
  10. Add the flour mixture to the veg mixture. Add in dollops a little at a time, stirring after each dollop until dissolved in.
  11. Simmer for another 5 minutes.
  12. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  13. Leave 2 cm (1/2 inch) headspace for either size jar.
  14. Debubble, adjust headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process either size jar for 10 minutes; increase time as needed for your altitude.
  19. Best after at least a month of jar time.