Moms Cucumber Relish Food

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.

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.

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.

MOM'S CUCUMBER RELISH

Steps:

• place a handful of each of the roughly chopped vegetables and a bit of salt in a moulinex fitted with blade and pulse until chopped to relish consistency. Pour into a strainer. Continue until all the vegetables have been chopped. Let vegetables drain for 4 hours.
• Place strained vegetables into a pot.
• Mix flour with water and pour into vinegar, mix well. Pour remaining contents of brine into pot with vegetables and bring to a boil. Let simmer 3 to 5 minutes or until it starts to thicken slightly.
• Reduce heat to minimum (to keep relish hot) and pour into hot sterilized jars and seal immediately.

DILL CUCUMBER RELISH

Steps:

• Use coarse blade on grinder to chop vegetables.
• Combine all vegetables.
• Sprinkle with Salt.
• Cover with cold water and let stand for 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine Vinegar, celery seed, mustard seed and dill seed.
• Bring to a boil, stirring occasionally.
• Stir in drained vegetables and simmer 10 minutes.
• Pack into prepared jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.

COLORFUL CUCUMBER RELISH

Steps:

• Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.
• Rinse vegetables well after 4 hours and press out the excess moisture.
• Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
• Add vegetables, return to boil and boil gently for 10 minutes.
• Have your canning pot ready with 7 pint sterilized jars and lids.
• Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids thats have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.
• You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

CUCUMBER RELISH

Steps:

• Cut prepared cucumbers in quarters lengthwise, then cut into 1/4 inch crosswise slices.
• Combine vinegar, sugar, ginger and salt and pepper to taste in medium glass bowl, blend well.
• Add cucumber slices, blend gently until slices are well coated.
• Cover, let stand 15 to 30 minutes for flavors to blend.

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.