Cucumber Relish
12 Cups deseeded, ground cucumbers
1 Cup deseeded, ground green pepper
4 Cups ground celery
1/2 Cup pickling salt
6 Cups sugar
2 Cups vinegar
2 Tbsp celery seed
1 Tbsp mustard seed
Grind veggies with coarse blade on meat grinder, combine in large bowl. Sprinkle with salt. Cover with water. Let stand 4 hours.
Drain thoroughly. Press out excess liquid.
Combine sugar, vinegar, spices in pot. Bring to a boil slowly, stirring until sugar is dissolved.
Add veggies. Simmer 15 minutes.
Pack into sterilized jars, leaving 1/2 inch headspace. Process in BWB 10 minutes.
Yields 9 pints.
Hi Wendy,
ReplyDeleteI just found your blog through rural revolution, and became your newest follower.
Why do you say your relish is plain and boring? I made some sweet and spicy relish a while back and it was delicious. I will have to post the recipe some time.
I saved a bunch of rhubarb in the freezer and have been looking for a good recipe for canning it. Thanks for the rhubarb raspberry jam recipe. I think it's just what I have been looking for.
Kimberly
Welcome!
DeleteThis blog is the recipe 'page' of my real blog. For the long story go here
http://whishin.blogspot.ca/2012/09/my-last-attempt.html
Short version: Plain and boring was what I was going for. This was my third attempt at relish this year, and all I wanted was the standard fare you can buy in the grocery store. Every recipe I looked at was much more creative. I have a boring palate so I wanted a boring relish. I'm very happy with the results!