How precious is Your steadfast love, O God! The children of men take refuge and put their trust under the shadow of Your wings. They relish and feast on the abundance of Your house; and You cause them to drink of the stream of Your pleasures. 9 For with You is the fountain of life; in Your light do we see light. Psalm 36:7-9 (AMP)
Several weeks ago my husband’s sister stayed with us for a few days so she could visit her parents in the local nursing home. While with us she asked for some of my home canned relish because it was made from Mom’s recipe. She always loved her mom’s relish and Mom had been unable to can that sweet treat for many years because of her severe arthritis.
Judy had used up all the jars of relish left in the basement at the homestead and no one else in the family makes it except me. How could I resist that look of longing in her eyes as she asked if she could have a couple of the jars I had canned this past summer?
I decided to repeat the relish recipe here today so others can “relish” mom’s homemade relish. Since I’m already planning my garden for this coming summer, I want to be sure I grow enough of the necessary veggies – it looks like I’ll have to make another batch or two this coming summer. My sis-in-law isn’t the only one who wants more of it….
Mae’s Pickle Relish
1/2 bushel of cucumbers (about 20 pounds)
5 lbs. each of green peppers (add a few red peppers for color), green tomatoes, onions
2 heads of cabbage, small to medium sized
Grind everything up and place in a food-grade container or crock. Salt and let stand overnight to bring out the natural juices of the vegetables.
Drain – squeezing out excess moisture the next day.
Place the drained relish in a large pot and cook for 1 to 1 and a half hours with:
1 quart of apple cider vinegar
1 quart water
2 T celery seed
2 T Mustard seed
3 T Turmeric
Sweeten it to taste with 1 1/2 to 2 pounds of sugar.
(I use my crock pots to cook the relish for 3-4 hours so I don’t have to stand and stir it – it will stick to the bottom of the pot and burn on the stove – Been there done that!)
When relish is thoroughly cooked, you can ladle it into sterile pint jars, seal and process it in a water bath canner for 15 minutes. I usually get a dozen or more jars from each recipe I make, but I’m not sure how much the actual recipe makes since I don’t measure my ingredients.
This is the best relish for hot dogs – or eating straight from the jar like Judy confessed to doing LOL!
Don’t forget to “relish” the memories and traditions of your loved ones. And especially to “relish” the Lord today!