With the help of 2 young taste testers, A. J. and Hannah, I believe I've designed the perfect hot dog relish to satisfy our family's discerning tastes!
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We're picky about our relish . . . It can't be sweet . . . The acid must be just right, and we want to taste the veggies and seasonings!
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This old food grinder is one of my most prized possessions because it's not only a working antique, but my Great Gram prepared food for her children (my Gram), and grandchildren (my Momma), and me! And, I'm preparing food for my children and precious Grandkids! 6 generations of our family's women preparing food for their families . . . so far! Isn't that amazing?! I love the feel of the wooden handle, worn smooth with use, and it reconnects me to the incredible women in my life, who have passed on!
Let's get cookin'!
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KICK-N-IT RELISH Makes 7 pints
10 cups course chopped zucchini (6 lbs.)
4 cups course chopped onions (5 medium).
2 large red peppers
5 tablespoons canning salt
- Mix ingredients together in a large bowl; cover and let it set overnight.
- Rinse with water, and drain well.
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- Add seasonings, cornstarch, sugar and vinegar; cook on LOW heat 30 minutes.
2 tablespoons cornstarch
4 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon mustard seed
1/4 teaspoon fresh ground pepper
1 cup cane sugar
2 1/2 cups apple cider vinegar
- While relish is simmering prepare canning jars, lids and rings.
- I like to sterilize my clean jars in the hot water bath before filling.
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- Fill jars with relish, leaving 1/2-inch headspace.
- Wipe jar rims, adjust lids and rings.
- Process 15 minutes in a hot water bath (5 minutes extra for over altitudes over 1,000 feet).
- Place hot jars on a towel to cool slowly in a draft free spot.
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Now that's what we call "GOOD EATS" . . . Over at Julie's!!!
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