I made a wicked good cucumber pickle relish this past week! I will share my recipe...but first...I stumbled upon the greatest idea I have had in a loooooong time. I am very excited about it....but prepare yourself....it is unusual and a bit on the goofy side.
I make my relish with a nice quantity of my homegrown onions. Onions are a key ingredient. Grating my very strong Copra Onions can be quite a task...unless you really need a a good cry and even though my son just went off to college I was in no mood for tears! I started to grate them up for the relish then the suffering began. Tears were flowing, I had to step away to catch my breath. I thought, I could really use a pair of goggles...then I remembered I had some!!!
My New Swim Mask and Snorkel! They worked like a charm, not another tear was shed and the grating was finished lickety-split! I will definitely do this again....I have a few other onion heavy recipes where this would work wonders!
ME! VERY HAPPY!!!
MY SWEET CUCUMBER RELISH ~ mask and snorkel highly recommended!
Makes 19 - 20 half pints (I never feel making small batches is worthwhile)
So sterilize your jars ahead of time...I use the sani-cycle on my dishwasher.
12 cups grated cucumbers
5 cups grated onions
4 cups grated sweet pepper (red looks nice)
1 or 2 grated hot peppers...goggles good for this too!
3/4 cup canning salt
2 Tbsp turmeric powder
5 Tbsp dill weed
6 cups organic sugar
2 Tbsp celery seed
3 Tbsp mustard seed
6 cups apple cider vinegar
Combine grated veggies in a large non-reactive bowl (glass or stainless steel) sprinkle with the salt, turmeric, & 3 tbsp of dill weed. Cover with cold water and 2 trays of ice. Let stand for 2 hours.
Drain Veggies thoroughly; press out the liquid. Combine sugar, vinegar, the rest of the dill weed, celery, & mustard seeds in a large stockpot; bring to a boil. Add drained veggies; simmer for 10 minutes. Pack hot relish into hot jars, leaving 1/4 -inch head space. Adjust lids.
Process for 10 minutes in boiling water bath canner.