RETRO CUCUMBER RELISH
Here is a traditional cucumber relish, it's great on sandwiches and a cheese board.
Provided by Julie
Categories Preserves
Time 1h20m
Number Of Ingredients 11
Steps:
- Thinly slice the cucumber on a mandolin.
- Sprinkle the cucumber with salt to draw out some of the moisture. Leave to sit for 1/2 hour.
- Prepare jars and lids by washing them in warm soapy water.
- Turn the oven onto 120 degrees.
- Once the glasses are clean place them on a tray and into the oven to sterilise.
- After 15 minutes turn the oven off but leave the glasses in the oven.
- Wash the salt off the cucumber.
- Combine the cornflour and water until a smooth paste forms. Reserve for later use.
- Combine all the remaining ingredients in a large saucepan and allow to simmer gently for 40 minutes whilst stirring.
- Add the cornflour paste to the relish and stir until the mixture has thickened.
- Remove the relish from the heat and carefully pour the hot mixture into the hot jars.
- Fill the jars within a centimetre of the top and put the lid on straight away to get a vacuum seal.
GRANDMA'S CUCUMBER AND ONION SALAD
Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.
Provided by KBOVER
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
- Mix cucumbers, onions, and green bell pepper together in a bowl.
- Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g
EASY HOMEMADE CUCUMBER RELISH
This fresh relish is delicious as a side dish on its own, or serve over grilled chicken or fish.
Provided by Amee
Categories Side Dish
Time P1DT30m
Number Of Ingredients 10
Steps:
- Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
- Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
- Chop peppers and onions. Add to cucumbers.
- In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
- Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.
GRANDMA'S OLD-FASHIONED SWEET RELISH
This is scrumptious. It is my Grandma Florence's, and she called it "Hamburger Relish". Simple and easy, I can it in pints and give it for Christmas. I've never found any as good.
Provided by Gayle M
Categories Vegetable
Time 2h20m
Yield 11 pints
Number Of Ingredients 10
Steps:
- Combine cukes, onions, ice and salt.
- Let stand for 2 hours,.
- then drain.
- Mix the next 6 ingredients in a large pot.
- Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
- While still hot, seal in sterilized jars.
- As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.
END OF GARDEN RELISH
We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota
Provided by Taste of Home
Time 1h5m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S SWEET CARROT RELISH
A sweet carrot relish, this is my fave on a toasted bagel or croissant with warm Montreal smoked meat.
Provided by shozzy
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 5h40m
Yield 96
Number Of Ingredients 15
Steps:
- Combine the cabbage, cucumber, tomato, carrot, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours. Rinse the mixture thoroughly with cold water; drain and squeeze to remove excess liquid.
- Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a boil and allow to boil for 1 hour.
- Stir the celery salt, mustard seed, and sugar into the vegetables. Mix the mustard, turmeric, and flour together in a bowl. Carefully spoon 2 tablespoons of the boiling water into the mustard mixture; stir into a paste. Add the paste back into the boiling vegetable mixture; cook and stir until thickened, about 5 minutes more. Cool completely in refrigerator before using.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 627.4 mg, Sugar 13.3 g
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- 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.
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