CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
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.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
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
Provided by Linda Wells
Categories condiments
Time 25m
Yield Two to three cups
Number Of Ingredients 5
Steps:
- Cut the cucumbers lengthwise and scoop out the seeds. Cut lengthwise again, then cut into half-inch "triangles." Set aside in a bowl.
- Juice four of the oranges, then remove the remaining flesh from the skin. With a knife, scrape off all of the bitter white pith from the skin, leaving just the zest. Cut the zest into fine juliennes. Set aside. Then juice the remaining six oranges. Set aside.
- Make a gastrique by bringing the sugar and vinegar to a boil over high heat. Reduce the heat to a medium flame and cook for three minutes.
- Add the juice and zest to the gastrique and bring to a boil. Simmer for about 10 minutes and pour the hot liquid over the cucumbers to cover. Toss in the bowl and adjust the seasoning with salt and pepper to taste.
- This can be served either tepid, at room temperature or chilled. This relish can be kept refrigerated for up to three weeks.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1199 milligrams, Sugar 46 grams
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.
CUCUMBER RELISH
The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.
Yield makes about 1 quart
Number Of Ingredients 8
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.
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HOMEMADE CUCUMBER RELISH - 365 DAYS OF EASY RECIPES
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4.2/5 (7)Total Time 1 hr 20 minsCategory Side Dish
- Soak the cucumbers for at least half an hour before scrubbing them to ensure they are clean. Cut them into quarters lengthwise, then in eighths crosswise (remove the seeds if the cucumbers are big). Place them in the food processor. Once chopped, drain for 5 minutes through colander. Measure cucumber bits. You should have about 5 cups. Place into a bowl and add chopped onions and salt. Mix well and let stand 1 hour. Drain off liquid.
- Place the prepared vegetables into a large pot. Add vinegar, turmeric, sugar, mustard seed, and mix well. Bring to a boil. Reduce heat to low and cook 1 hour stirring often. Veggies should be crisply tender.
- Ladle the relish into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Remove from the water to a tea towel or bakers rack and allow to cool to room temperature. Test jars for a good seal by pressing on the center of the lid.
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