Low Carb Cucumber Tomato Parmesan Salad. This tangy, fresh vegetable salad hits the spot alone or with fish, or as a garden salad topping. I found that Newman's Own Family Recipe …
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Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain; rinse and drain again. Combine remaining ingredients in a large kettle; bring to a boil. Add vegetables; simmer for 10 minutes. Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
In a large pot bring the water and vinegar to a boil. Then stir in the sugar and spices, stir until the sugar has dissolved. Then add the cucumber and onion mixture to the pot. Bring it back to a boil and cook for 15 minutes stirring often. Ladle the relish into pint or half pint-sized canning jars leaving 1/2” of headroom.
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain; rinse and drain again. Combine remaining ingredients in a large kettle; bring to a boil. Add vegetables; simmer for 10 minutes. Ladle hot mixture into hot jars, leaving 1/4" headspace.
Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot. Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace. Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight.