RETRO CUCUMBER RELISH
Here is a traditional cucumber relish, it's great on sandwiches and a cheese board.
Provided by Julie
Categories Preserves
Time 1h20m
Number Of Ingredients 11
Steps:
- Thinly slice the cucumber on a mandolin.
- Sprinkle the cucumber with salt to draw out some of the moisture. Leave to sit for 1/2 hour.
- Prepare jars and lids by washing them in warm soapy water.
- Turn the oven onto 120 degrees.
- Once the glasses are clean place them on a tray and into the oven to sterilise.
- After 15 minutes turn the oven off but leave the glasses in the oven.
- Wash the salt off the cucumber.
- Combine the cornflour and water until a smooth paste forms. Reserve for later use.
- Combine all the remaining ingredients in a large saucepan and allow to simmer gently for 40 minutes whilst stirring.
- Add the cornflour paste to the relish and stir until the mixture has thickened.
- Remove the relish from the heat and carefully pour the hot mixture into the hot jars.
- Fill the jars within a centimetre of the top and put the lid on straight away to get a vacuum seal.
GRANDMA'S OLD-FASHIONED SWEET RELISH
This is scrumptious. It is my Grandma Florence's, and she called it "Hamburger Relish". Simple and easy, I can it in pints and give it for Christmas. I've never found any as good.
Provided by Gayle M
Categories Vegetable
Time 2h20m
Yield 11 pints
Number Of Ingredients 10
Steps:
- Combine cukes, onions, ice and salt.
- Let stand for 2 hours,.
- then drain.
- Mix the next 6 ingredients in a large pot.
- Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
- While still hot, seal in sterilized jars.
- As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.
GRANDMAS CUCUMBER RELISH
This has been in my family for generations. We use it for burgers, hotdogs, sandwiches, and also on the holidays as a condiment to go with the meat.
Provided by Carolyn Parke
Categories Other Sauces
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
- 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
- 3. Drain all the liquid from the vegetables and put them in a large pan.
- 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
- 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
- 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
- 7. Place jars upside down for 10 minutes. Return to upright position and cool.
- 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.
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
CUCUMBER RELISH
This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make
Provided by Brenda Hall
Categories Vegetable
Time 5h5m
Yield 5-6 Pints
Number Of Ingredients 10
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.
Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 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 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
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