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.

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.

SWEET CUCUMBER RELISH

Steps:

• Gather the ingredients.
• Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
• Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
• Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
• Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
• Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
• Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
• Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
• Fill prepared jars, leaving 1/2-inch headspace.
• Fit lids on jars and screw bands down to fingertip tightness.
• Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
• Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!

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.

CITRUS CUCUMBER RELISH

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

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.

GRANDMAS CUCUMBER RELISH

Steps:

• 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
• 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
• 3. Drain all the liquid from the vegetables and put them in a large pan.
• 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
• 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
• 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
• 7. Place jars upside down for 10 minutes. Return to upright position and cool.
• 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.