Cucumber Relish Big Batch Recipes

CUCUMBER RELISH

Steps:

• Clean, seed (as appropriate) and finely chop the cucumbers, green & yellow bell peppers and onion.
• In a non-reactive bowl, combine the cucumbers, peppers, onions, and the pickling salt and cover it. Let it set in a cool place for about 4 hours.
• Prepare water bath canner, jars & lids.
• Transfer cucumber mix into a colander in the sink and rinse thoroughly with cold water for 4 minutes. Drain well, gently press more of the excess water out with your hands, set aside to drain further.
• In a large non-reactive saucepan, combine vinegar, sugar, mustard seeds & celery seeds. On medium heat, and while stirring, bring to a boil.
• Add cucumber, pepper & onion mixture and while stirring, return to a boil. Reduce heat, but maintain a gentle boil for about 10 minutes.
• Scoop the relish into warmed canning jars, allowing ½ inch of headspace.
• Remove any air bubbles, wipe rims clean, lid the jars and apply rings only to finger-tip tightness.
• Place jars into the prepared water bath canner. Bring to a boil and process jars (8oz and 16oz) for 10 minutes.

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.

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.

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.

CUCUMBER RELISH -- BIG BATCH

Steps:

• Put cleaned and trimmed cucumbers, onions and celery through a grinder or food processor.
• Sprinkle with kosher salt and let stand overnight.
• Next day drain well. (I squeeze out the extra liquid using a tea towel.)
• Combine ground vegetables with 5 cups of the vinegar, sugar, turmeric, celery seed, red and green peppers.
• In a large pot bring mixture to the boil for 20 minutes.
• Mix flour with remaining 1 cup vinegar and add this mixture to the pot.
• Boil for a few minutes constantly mixing until thickened.
• Put up relish in sterile jars and seal as per jar instructions.