Chicago Hot Relish

1. 1

   Chop first 4 ingredients (not salt); add salt and mix well.

2. 2

   Put in cheesecloth and hang over drip pan overnight (throw out juices).

3. 3

   In the morning, add celery, mustard seed, vinegar and sugar; mix well.

4. 4

   Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).

* Per serving · 4 servings · Values may vary.

No additional tips available.