My Cucumber Relish Canned By Freda Recipes
HOMEMADE CUCUMBER RELISH
Make and share this Homemade Cucumber Relish recipe from Food.com.
Provided by Carole Reu
Categories Vegetable
Time 40m
Yield 10 half pints.
Number Of Ingredients 10
Steps:
- Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
- Cover and refrigerate overnight. Drain; rinse and drain again.
- Combine remaining ingredients in a large kettle; bring to a boil.
- Add vegetables; simmer for 10 minutes.
- Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 294.1, Fat 0.5, SaturatedFat 0.1, Sodium 2867.7, Carbohydrate 69.3, Fiber 2.3, Sugar 64.7, Protein 1.6
COLORFUL CUCUMBER RELISH
Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.
Provided by bigbadbrenda
Categories Vegetable
Time 50m
Yield 7 pint size jars, 15 serving(s)
Number Of Ingredients 10
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.
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