Elegant Hot Dog Relish

Directions

1. Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt; pour over vegetables. Let stand overnight.
2. Thoroughly wash and scald 11 (1-pint) jars. Keep warm till needed. Prepare lids as manufacturer directs.
3. In a large kettle, bring vegetables and water to a boil. Drain vegetables thoroughly. Wash kettle; combine vegetables, vinegar, 2 c. water, sugar and mustard and celery seeds. Bring to a boil, stirring occasionally.
4. Meanwhile, drain pineapple juice into a glass measure, reserving fruit. In a small bowl, mix dry mustard, tumeric and flour. Using a wire whisk, slowly add in pineapple juice and sufficient liquid from warm vegetable mix to make a thin smooth paste. Carefully add in mustard paste, a little at a time, to warm vegetable mix, stirring constantly. Stir in reserved pineapple. Simmer till relish has thickened slightly, stirring constantly.
5. Remove from heat. Immediately ladle into warm jars, leaving 1/4-inch headspace. Wipe jar rims; seal with warm lids and screw bands. Process 10 min in a simmering water bath.
6. This recipe yields 11 pints.
7. Comments: Jan Wagner's mustardy relish is like a premium version of the commercial product.
8. Yield: 11 pints
9. NOTES : Jan Wagner of Salem, Or possibly won an Oregon State Fair ribbon for this recipe