CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
MRS ELSWOOD CUCUMBER RELISH
For a relish with a difference use Mrs Elswood's cucumber spears to create this tasty BBQ accompaniment.
Provided by mrselswood
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
- Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
- Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
- Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
- Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
- Remove from the heat and allow to cool; transfer to a bowl and serve cold.
CUCUMBER, ONION & PECAN RELISH WITH COUNTRY HAM
Make and share this Cucumber, Onion & Pecan Relish with Country Ham recipe from Food.com.
Provided by Dancer
Categories Ham
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Quarter the cucumbers lengthwise, remove seeds and slice crosswise into small bite-size pieces (there should be about 4 cups).
- Toss lightly with the salt and let drain 20 minutes.
- Submerge in ice water for a minute and drain well.
- Place cucumbers and onion in stainless steel or glass bowl.
- In medium pot combine the water, vinegar, olive oil, sugar, garlic, and pepper pod; heat to boiling and cook for 3 minutes.
- Pour the hot mixture over the vegetables and cool to room temperature; cover and refrigerate until very cold.
- Just before serving, drain the cucumber mixture, discarding the garlic and chili.
- Chop the pecans and stir into vegetables with the parsley to make relish.
- Serve each slice of ham accompanied with relish.
Nutrition Facts : Calories 170.6, Fat 12, SaturatedFat 1.3, Sodium 298.4, Carbohydrate 15.3, Fiber 2.6, Sugar 7.4, Protein 2.5
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