Cucumber Pepper Relish Recipes Recipes Recipe For Hand

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

CUCUMBER & PEPPER RELISH

Steps:

• Slice peppers in halves, de-seed, derib and cut into 2 inch squares.
• peel cucumbers and slice them lengthwise into halves.
• scoop out the seeds by running tip of a teaspoon down the center of each half.
• cut cucumbers into 2 inch lengths.
• in a bowl combine lime juice and salt until salt is disolved.
• drop in peppers and cucumbers and toss.
• cover and let marinaide for at least 8 hours at room temp.
• this dish is traditionally serves with couscous.

PICKLED CUCUMBER AND PEPPERS

Steps:

• In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

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.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
• Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
• Chop parsley and sprinkle over salad. Enjoy!

ZUCCHINI (OR CUCUMBER) RELISH RECIPE - (3.8/5)

Steps:

• Grind zucchini or cucumbers, onions, peppers and carrots (if used). Mix well and drain off excess juice. Add 1/3 cup pickling salt. Mix well and let stand overnight. Drain and rinse well the next morning. In a large pot, add vinegar, sugar, turmeric, celery and mustard seed. Bring to a boil; add vegetables and bring to a low boil and simmer for 30 minutes. Place in hot, sterilized jars and seal immediately. This recipe yields ?? servings.