Cucumbers ready to process.
I used some of the peppers from my salsa for a little zip.
Looks good, smells HOT!! Ooo oh!!
It’s in pickling salt for a couple hours. Guess I’ll sew a while.
Jeremiah 29:5 ‘Build houses and live in them; and plant gardens and eat their produce.
I used cheesecloth to drain my rinsed veggies. I don’t usually, but needed the fine holes.
Spices.
Relish cooking 10-minutes. I think I actually let it cook down 30-minutes.
Four pints ready for a hotdog!! Or a cheeseburger!!
Delicious!!
This is the basic recipe I used less the cornstarch. I combined a second online recipe I found that called for a hot pepper, so I added a few extra left from my salsa*.
- 3 lbs cucumbers (about 8-9 pickling cucumbers)
- A few hot peppers* (optional)
- 2 -3 sweet onions
- 1⁄4 cup pickling salt
- 3 cups white vinegar
- 3⁄4 cup sugar
- 4 -5 garlic cloves, minced
- 2 teaspoons dill seeds
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1⁄2 teaspoon turmeric
- 2 tablespoons cornstarch
- Directions
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
After the relish.
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