Instructions: Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt; pour over vegetables. Let stand overnight.

Thoroughly wash and scald 11 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a large kettle, bring vegetables and water to a boil. Drain vegetables thoroughly. Wash kettle; combine vegetables, vinegar, 2 cups water, sugar and mustard and celery seeds. Bring to a boil, stirring occasionally.

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 pineapple juice and enough liquid from hot vegetable mixture to make a thin smooth paste. Carefully add mustard paste, a little at a time, to hot vegetable mixture, stirring constantly. Stir in reserved pineapple. Simmer until relish has thickened slightly, stirring constantly.

Remove from heat. Immediately ladle into hot jars, leaving 1/4-inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a simmering water bath.

This recipe yields 11 pints.

Comments: Jan Wagners mustardy relish is like a premium version of the commercial product.

Yield: 11 pints

NOTES : Jan Wagner of Salem, OR won an Oregon State Fair ribbon for this recipe

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