Cucumber And Raisin Relish With Mustard Seeds Recipes

CUCUMBER AND RAISIN RELISH WITH MUSTARD SEEDS

Steps:

• Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
• Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

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.

COLORFUL CUCUMBER RELISH

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

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.