Citrus Cucumber Relish Recipes

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.

ROASTED CITRUS RELISH

Steps:

• Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20-30 minutes; let cool.
• Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).

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.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 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.

CITRUS CRANBERRY RELISH

Steps:

• In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH

Steps:

• Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

CITRUS CUCUMBER RELISH

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours. Recipe By :TOO HOT TAMALES SHOW #TH6111 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak

CUCUMBER RELISH

Steps:

• Heat a small skillet over medium heat. Add the 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 the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

CUCUMBER RELISH

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.

UNCOOKED DILL CUCUMBER RELISH

Steps:

• Chop cucumber fine or food chopper, let drain in colander for about 1 hour, dry with tea towel or paper towel.
• Add ingredients mix well and store in refrigerator for about a week.
• Tip: if you want it sweet add 1 cup of sugar.