Sweet Cucumber Relish Recipes

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.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.

SWEET ZUCCHINI RELISH

Steps:

• In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

SWEET RELISH WITH CUCUMBERS AND CAULIFLOWER RECIPE - (4.2/5)

Steps:

• Roughly chop the cucumbers, cauliflower, onions and peppers into chunks. Pulse them through a food processor until they are a fine dice with a few larger pieces to add some texture. Place all the veggies into a large bowl and sprinkle the salt over the top. Add the boiling water, cover the bowl and let it sit on the counter for a couple of hours or even overnight is fine. Drain the mixture well, continuing to press the residual liquid through the strainer until very little remains. Place the mixture into a large pot and add the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium heat, stirring often. Boil gently for 30 minutes. Make a slurry of the cornstarch and water and stir it into the boiling relish. Cook for another minute or two until it thickens slightly. Pour into HOT sterilized pint jars and seal. I personally do not do the boiling water bath method, I simply ensure my jars are really hot when I fill them with the hot mixture and I seal them tightly. Within a couple of hours of resting on the counter each pint jar's seal "popped" so I know they are well sealed before storing. (For added assurance against spoilage you may choose to process the jars by placing them in a pot and cover the jars with water. Bring the water to a boil and process for 10 minutes.) The relish tastes great right away, but the flavors really blend together well as time goes by. We usually open the first jar after a month or so. Enjoy! For more detailed instruction and other recipe ideas, visit my blog Apron Strings and Tasty Things at www.foodandfact.com

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.

SWEET & SOUR CUCUMBER RELISH

Steps:

• Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
• Mix onion, carrot and cucumber pieces in a serving bowl.
• Pour just vinegar mixture over vegetables to cover.
• Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
• For those who prefer spicy relish, in small amounts add chili paste.
• Garnish with chopped corriander.
• Serve with satays, fish cakes or crispy deep-fried snacks.

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.