Grandma's cucumber relish

Try this with deli ham sandwiches, a little mayo and lettuce on an toasted english muffin...you will never look at a ham sandwich the same way again.

8 large Cucumbers (may be ripe, that is when they turn yellow)

4 large Onions

Peel, cut into chunks and cover with ¼ c. coarse pickling salt. Let stand overnight.

[I usually cut out the seeds. We didn’t like it as well with all the seeds in the relish. If you do cut them out or even some of them, you’ll need more than the 8 cucumbers to make up the difference…most likely another 3-4 cucs, total 12 cucumbers.]

In the morning drain and rinse thoroughly. Then put through food chopper. Put on stove and bring just about to a boil (on medium heat).

Make a paste* and add:

3 c. White Sugar
½ tsp. Tumeric
½ c. Flour
3 tbsp. dry Mustard
3 c. White Vinegar
1 tsp. Ginger
1 c. Water

*When making the paste, mix all the dry ingredients until well blended. Mix the wet ingredients together. Make a well in the centre of dry ingredients. Put only a ½ c. of the liquid in and stir adding a little liquid at a time or the mixture becomes very lumpy and then very hard to get it smooth and make a good paste.

Bring mixture to a boil. Boil for 15 minutes. Stir constantly for the last 10 minutes. Put in hot sterile jars.

WATCH OUT WHE COOKING---BURNS EASILY.