UNBELIEVABLE CUCUMBER RELISH
This fantastic recipe is AWESOME !! It's wonderful on dry beans, turnip greens, and many other foods. I got it from an elderly friend of mine. It was given to her in 1991 from a minister's wife who was pastor of a church in Kentucky. At each Church where he was pastor, he located the best cooks and collected their recipes, he...
Provided by Jewel Hall
Categories Other Sauces
Time 4h30m
Number Of Ingredients 10
Steps:
- 1. Mix all prepared vegetables together in a large stainless steel pot. Sprinkle 1/4 cup salt over mixture; cover with cold water, let stand at room temperature 4 hours.
- 2. Drain vegetables real well. Set aside.
- 3. Mix 3 cups sugar, 2 cups vinegar, 2 Tbsp celery seed, and 2 Tbsp mustard seed, stir to mix well. Bring mixture to a boil in medium size sauce pan on medium/high heat, when it reaches a boiling point, remove from heat.
- 4. With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
- 5. Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
- 6. Have pint or half-pint glass jars sterlized and in oven on 200 degrees. Place canning rings and canning flats in boiling water on medium/ low heat. Remove one jar at a time from oven with pot holder. Place on a plate, and put canning funnel in jar. Fill to 1/4 inch of top of jar. Place canning flat on jar and close with canning ring snuggly tight. Place on a folded towel to cool and seal. A popping noise means the flat has sealed. Leave on towel 24 hours before storing in pantry. Wait 10 days before opening.
- 7. NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.
HOMEMADE CUCUMBER RELISH
Make and share this Homemade Cucumber Relish recipe from Food.com.
Provided by Carole Reu
Categories Vegetable
Time 40m
Yield 10 half pints.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294.1, Fat 0.5, SaturatedFat 0.1, Sodium 2867.7, Carbohydrate 69.3, Fiber 2.3, Sugar 64.7, Protein 1.6
COLORFUL CUCUMBER RELISH
Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.
Provided by bigbadbrenda
Categories Vegetable
Time 50m
Yield 7 pint size jars, 15 serving(s)
Number Of Ingredients 10
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
This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make
Provided by Brenda Hall
Categories Vegetable
Time 5h5m
Yield 5-6 Pints
Number Of Ingredients 10
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.
Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3
CUCUMBER RELISH
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
- Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.
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