This recipe is a good one. It’s my grandmother’s (91 years young) who I’m sure got it from her mother.

Like any Acadian preserve recipes it’s sugar galore so be sure to Sanitize those Jars to prevent bacteria having a field day in your jars when it’s time to start canning!

This is a 2 day process so be ready to clear your calendar as necessary.

Relish:

12 large cucumbers, chopped fine or processed in a food processor

4 cups onions, chopped fine or processed in a food processor

3/4 cup pickling/ coarse salt

Mix the ingredients together, and place them in a pillow case (yes you heard that right- choose wisely because that pillow case is now the pickle case)
Hang the pillow case up in a cool dry place for 8 hours (overnight) so that the liquid can be squeezed out. Have a drip bucket underneath it.

~The next day.. Or 8 hours later if you’re a keener~

6 Cups Sugar

1 Cup Flour

1 Tsp Mustard Powder

1 Tsp Celery Seed

1 Tsp Turmeric

6 Cups Vinegar

Mix the above 6 ingredients in a large pot along with the cucumber mixture.
Cook slowly (med heat) for 30 minutes.
This should yield you about 17 cups of relish so while it’s cooking prepare and Sanitize your jars and lids for when it’s ready.
Pour mixture into prepared jars leaving 1/2” headspace.
Secure lids and allow to cool on the counter, listen for the lid pops.