4 medium onions, ground
Salt (*4 to 6 tablespoonfuls of canning)
4½ cups sugar
3 cups vinegar
1 tablespoon celery seed
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4 green and/or red peppers, ground
Combine cucumbers, carrots and onions. Sprinkle with salt and let stand overnight. Drain. Combine sugar, vinegar, celery seed and peppers. Bring to a boil and cook. Add cucumber mixture and cook 20 minutes. Immediately place into hot, sterilized jars.
Today's recipe is one from Gloria Hustad, UND employee, published in "Cooking It Up With UND Spirit" cookbook. Grandma Bert said that the above recipe "makes a very large amount" of tasty relish, so make, enjoy and share with friends. *I have taken the liberty of an educated guess of 4 to 6 tablespoonfuls of canning salt, since there was no amount listed in Grandma's recipe.
Sherry LaCoursiere has written an area recipe column for many years. She would like you to share your family recipes too. Send to Sherry LaCoursiere c/o Grand Forks Herald Recollection Recipes, PO Box 6008, Grand Forks, ND, 58206, or e-mail Sherry at lacours@mncable.net or 110 Arnold Avenue N. in Thief River Falls, MN 56701. She'd love to hear from you!
