{"id":1224,"date":"2016-09-02T17:30:46","date_gmt":"2016-09-02T17:30:46","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=1224"},"modified":"2016-09-14T10:39:17","modified_gmt":"2016-09-14T10:39:17","slug":"mustard-relish","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/mustard-relish\/","title":{"rendered":"Mustard Relish"},"content":{"rendered":"<p>When our children were young I would make Mustard Pickles from the cookbook, Out of Old Nova Scotia Kitchens by Marie Nightingale.\u00a0 The kids loved the mustard but would leave behind the pickle of cucumbers and cauliflower so I decided that I would grind the mixture and make a relish.\u00a0 Over the years I decided to also leave out the cauliflower.\u00a0 It is a great recipe to use up all those end of the season cucumbers.\u00a0 It is great on anything you serve on a bun or even with baked ham or fish.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Pickle<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">15 lbs cucumbers<\/li>\n<li class=\"ingredient\">3 lbs onions<\/li>\n<li class=\"ingredient\">1\/2 cup coarse salt (pickling salt)<\/li>\n<li class=\"ingredient\">ice cubes<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-ingredients\"><h3>Mustard<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 1\/3 cups flour<\/li>\n<li class=\"ingredient\">6 cups sugar<\/li>\n<li class=\"ingredient\">4 teas turmeric<\/li>\n<li class=\"ingredient\">4 tbls dry mustard<\/li>\n<li class=\"ingredient\">8 cups pickling vinegar<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>Wash the cucumbers, remove the seeds and grind them along with the peeled onions using a meat grinder or grinder attachment on your mixer.\u00a0 Put the ground cukes and onions plus all the juice that accumulated in a plastic or glass container and sprinkle with the coarse salt, adding ice cubes or really cold water and mix to distribute.\u00a0 You want to have enough liquid to come up to the top of the cuke and onion mixture.\u00a0 The salt will draw out the moisture from the cukes so be sure to leave room for that.\u00a0 Refrigerate overnight or for at least 8 hours.<\/li>\n<li>Next, drain all the liquid from the container using a colander. Then strain the mixture through a section of nylon pantyhose (I buy pantyhose at the Dollar Store specifically for canning :)).\u00a0 You want the mixture to be well drained but still moist.\u00a0 Remove to a large roast pan and place on the stove.<\/li>\n<li>To make the mustard combine the flour, sugar , turmeric and dry mustard in a separate saucepan.\u00a0 Blend in the vinegar using a whisk.\u00a0 Cook stirring constantly until thick.\u00a0 Remove from heat.<\/li>\n<li>Add enough of the mustard to the roast pan containing the cuke and onion mixture to make a nice thick relish.\u00a0 Bring to a boil then reduce heat and simmer 20 minutes.\u00a0 Using <a href=\"http:\/\/healthycanadians.gc.ca\/eating-nutrition\/healthy-eating-saine-alimentation\/safety-salubrite\/tips-conseils\/food-canning-conserve-aliment-eng.php\" target=\"_blank\">safe canning practices<\/a> put in jars and process in a hot water bath for 10 minutes.<\/li>\n<\/ol>\n<p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>When our children were young I would make Mustard Pickles from the cookbook, Out of Old Nova Scotia Kitchens by Marie Nightingale.\u00a0 The kids loved the mustard but would leave behind the pickle of cucumbers [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[343],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1224"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=1224"}],"version-history":[{"count":6,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1224\/revisions"}],"predecessor-version":[{"id":1241,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/1224\/revisions\/1241"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=1224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=1224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=1224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}