Surejell Carrot Cucumber Relish Food

CUCUMBER CARROT RELISH

Steps:

• 1. Grind cucumbers, carrots and onions. Place in large bowl, add salt and mix. Let set for three hours. Place in strainer drain for two hours.
• 2. Dump into a large pot, add remaining ingredients and bring to a boil over high heat stirring to dissolve sugar. Lower heat and Simmer 20 minutes. While simmering heat lids in water (do not boil). Place into sterile pint jars and seal.
• 3. Set on towel on counter and cover with another towel, cool over night. In the morning check to see if all sealed if not place in hot water bath and boil for 15 minutes too re-seal

SWEET & SOUR CUCUMBER RELISH

Steps:

• Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
• Mix onion, carrot and cucumber pieces in a serving bowl.
• Pour just vinegar mixture over vegetables to cover.
• Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
• For those who prefer spicy relish, in small amounts add chili paste.
• Garnish with chopped corriander.
• Serve with satays, fish cakes or crispy deep-fried snacks.

CARROT SOUP WITH CUCUMBER PISTACHIO RELISH

Steps:

• Make the soup:.
• Heat the oil over medium high heat. Add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups of water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender, about 5 minutes. Puree soup in batches in a blender or a food processor until smooth. Stir in the lemon juice and viniegar and set aside.
• Make the relish:.
• Combine the cucumber, pistachios, ginger, cilantro, mint, and the remaining salt in a small bowl. Ladle the soup into bowls and top with the relish. Enjoy!

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.