Retro Cucumber Relish Food

EASY HOMEMADE CUCUMBER RELISH

Steps:

• Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
• Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
• Chop peppers and onions. Add to cucumbers.
• In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
• Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.

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.

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

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.

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.