Asian Cucumber Relish Food

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ASIAN CUCUMBER SALAD

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

ASIAN CUCUMBER RELISH

Steps:

• Halve cucumber (don't peel) discard any seeds and cut crosswise into 1/4 inch slices. Mix dressing until sugar is dissolved, add cucumber slices and stir gently to make sure slices are well covered and refrigerate for 30 minutes to a maximum of four hours.

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

SESAME-GINGER PORK WITH CUCUMBER RELISH

Steps:

• Mix cornstarch, dressing, 1 Tbsp. vinegar, garlic and ginger until blended.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add peas; cook and stir 3 to 4 min. or until crisp-tender. Remove from skillet; cover to keep warm.
• Heat remaining oil in same skillet. Add meat; cook and stir 5 to 7 min. or until done. Add dressing mixture; cook and stir 2 to 3 min. or until thickened. Stir in peas.
• Combine cucumbers, onions and remaining vinegar. Spoon meat mixture over rice. Serve with cucumber mixture.