Cucumber Relish Big Batch Food

RETRO CUCUMBER RELISH

Steps:

• Thinly slice the cucumber on a mandolin.
• Sprinkle the cucumber with salt to draw out some of the moisture. Leave to sit for 1/2 hour.
• Prepare jars and lids by washing them in warm soapy water.
• Turn the oven onto 120 degrees.
• Once the glasses are clean place them on a tray and into the oven to sterilise.
• After 15 minutes turn the oven off but leave the glasses in the oven.
• Wash the salt off the cucumber.
• Combine the cornflour and water until a smooth paste forms. Reserve for later use.
• Combine all the remaining ingredients in a large saucepan and allow to simmer gently for 40 minutes whilst stirring.
• Add the cornflour paste to the relish and stir until the mixture has thickened.
• Remove the relish from the heat and carefully pour the hot mixture into the hot jars.
• Fill the jars within a centimetre of the top and put the lid on straight away to get a vacuum seal.

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.

HOMEMADE CUCUMBER RELISH

Steps:

• 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.
• Process for 10 minutes in a boiling water bath.

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.

CUCUMBER RELISH -- BIG BATCH

Steps:

• Put cleaned and trimmed cucumbers, onions and celery through a grinder or food processor.
• Sprinkle with kosher salt and let stand overnight.
• Next day drain well. (I squeeze out the extra liquid using a tea towel.)
• Combine ground vegetables with 5 cups of the vinegar, sugar, turmeric, celery seed, red and green peppers.
• In a large pot bring mixture to the boil for 20 minutes.
• Mix flour with remaining 1 cup vinegar and add this mixture to the pot.
• Boil for a few minutes constantly mixing until thickened.
• Put up relish in sterile jars and seal as per jar instructions.

CUCUMBER & MINT RELISH

Steps:

• Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
• Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.

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.