It’s canning season! One of the best times of the year :) I love making food from raw ingredients so I know exactly what went into it.
This past weekend I made pickles and ended up with left over cucumbers… a lot of them!
We had run of out dill, so we couldn’t make any more pickles. My husband suggested making relish and we decided to give it a try.
It turned out delicious and was very easy to make.
• 12 cups cucumbers, shredded
• 4 cups onions, finely chopped
• 1 red pepper, finely chopped
• 1 green pepper, finely chopped
• 4 jalepeno peppers, finely chopped
• 1/4 cup pickling (course) salt
• 3 cups water
• 2 1/2 cups white sugar
• 2 cups white vinegar
• 1 Tbsp dry mustard
• 1 Tbsp celery seed
• 1 1/2 tsp turmeric
• 1/4 cup white sugar
• 4 Tbsp cornstarch
- Shred cucumbers using a food processor and place in a large pot or bowl.
- Add onions and peppers to shredded cucumbers.
- Mix pickling (course) salt and water into cucumbers, onions and peppers. Let sit for 4 hours then drain the excess water.
- In a stockpot, mix brine ingredients and bring to a boil. Add drained vegetables and continue cooking until it’s boiling again.
- Add paste to boiling mixture and cook until thick.
- Pour hot relish into hot, sterilized jars, leaving 1/4″ from the top. Seal tightly with stylized lids and rings.
- Place jars in a boiling water bath and process for 10 minutes.
- Label and store jars in cool, dark place. Use within 12 months and refrigerate once opened.
ps. With Winter coming the slow cooker is a great way to cook a lot of food at once, with very little prep work. Check out my Slow Cooker Recipe eBook for recipes for breakfast, lunch, dinner and dessert!
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