For those of you growing cucumbers this year, chances are pretty good you're already getting more cucumbers than you can give away!
(we are quickly approaching this with ours!)
To remedy this "problem" I've found ten yummy recipes to share with you!
I'll be posting one recipe each day for the next ten days.
Today's recipe is pickle relish!
It is incredibly yummy - I've made it for the last 2 summers. I can it (as in preserve) and then include it in the "homemade goodies" baskets we give out at Christmas! This always gets good reviews!
Pickle Relish
To remedy this "problem" I've found ten yummy recipes to share with you!
I'll be posting one recipe each day for the next ten days.
Today's recipe is pickle relish!
It is incredibly yummy - I've made it for the last 2 summers. I can it (as in preserve) and then include it in the "homemade goodies" baskets we give out at Christmas! This always gets good reviews!
Pickle Relish
Ingredients
12 large cucumbers, washed but not peeled
4 green peppers
4 red peppers
1/2 cup salt
5 cup vinegar
5 cup sugar
3 Tbsp mustard seed
3 Tbsp celery seed
Directions
Grind vegetables in a food processor till chopped fine (or you can chop by hand for a rough chop, which also tastes good!).
Sprinkle half of the salt over them and let stand in refrigerator overnight.
Drain and wash off salt with cool running water, add remaining ingredients and cook in large pot over medium heat until vegetables are tender or clear, about 10-15 minutes. Stir often to prevent burning.
To preserve
Fill sterilized pint jars 1/4 - 1/2 inch from top with hot relish. Wipe rims to ensure a clean seal! Put on the lid and hand tighten the ring.
Process in a hot water bath for the following times, depending on your altitude:
0-1000ft: 10 minutes
1001 - 6000ft: 15 minutes
6000+ft: 20 minutes
Once the processing time is up, remove jars and place somewhere safe for them to cool. Then wait anxiously for your "pings" to start!
12 large cucumbers, washed but not peeled
4 green peppers
4 red peppers
1/2 cup salt
5 cup vinegar
5 cup sugar
3 Tbsp mustard seed
3 Tbsp celery seed
Directions
Grind vegetables in a food processor till chopped fine (or you can chop by hand for a rough chop, which also tastes good!).
Sprinkle half of the salt over them and let stand in refrigerator overnight.
Drain and wash off salt with cool running water, add remaining ingredients and cook in large pot over medium heat until vegetables are tender or clear, about 10-15 minutes. Stir often to prevent burning.
To preserve
Fill sterilized pint jars 1/4 - 1/2 inch from top with hot relish. Wipe rims to ensure a clean seal! Put on the lid and hand tighten the ring.
Process in a hot water bath for the following times, depending on your altitude:
0-1000ft: 10 minutes
1001 - 6000ft: 15 minutes
6000+ft: 20 minutes
Once the processing time is up, remove jars and place somewhere safe for them to cool. Then wait anxiously for your "pings" to start!
I love me some pickle relish. Too bad I don't have a garden full of cucumbers!
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