Cucumber And Onion 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.

SPICY CUCUMBER AND ONION RELISH

Steps:

• Cut the chile peppers in half lengthwise, remove the seeds and chop finely. Combine the vegetable broth, white vinegar, sugar, chopped chile peppers and a pinch of salt in a large saucepan and simmer for 5 minutes.
• Rinse the cucumber, cut in half , scrape out the seeds and dice. Peel and dice the onions. Peel and mince the garlic. Rinse the cilantro, pat dry and remove the leaves.
• Add the cucumber, onions, garlic and cilantro to the simmering broth mixture, stir in the olive oil, then transfer to the clean glass jars. Seal tightly and store in a cool, dark place for 1-2 days before serving.

KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH

Steps:

• Combine all ingredients, mixing well.
• Serve chilled.
• Goes well with spicy curries.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 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.

MRS ELSWOOD CUCUMBER RELISH

Steps:

• Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
• Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
• Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
• Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
• Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
• Remove from the heat and allow to cool; transfer to a bowl and serve cold.

SIMPLE CUCUMBERS AND ONIONS

Steps:

• Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
• Add cucumbers and onions to dressing. Toss to coat veggies.
• Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!

ZUCCHINI (OR CUCUMBER) RELISH RECIPE - (3.8/5)

Steps:

• Grind zucchini or cucumbers, onions, peppers and carrots (if used). Mix well and drain off excess juice. Add 1/3 cup pickling salt. Mix well and let stand overnight. Drain and rinse well the next morning. In a large pot, add vinegar, sugar, turmeric, celery and mustard seed. Bring to a boil; add vegetables and bring to a low boil and simmer for 30 minutes. Place in hot, sterilized jars and seal immediately. This recipe yields ?? servings.