Field cucumber relish
Prep Time
Price Per Serving
Cooking Mode
12 field cucumbers peeled and seeded
8 yellow onions
3 sweet red peppers seeded
1 bunch celery
125 mL (½ cup) cup coarse salt
1000 mL (4 cup) cup sugar
1000 mL (4 cup) cup white vinegar
45 mL (3 tbsp.) tbsp. celery seeds and mustard seeds
10 mL (2 tsp.) tsp. turmeric
15 mL (1 tbsp.) tbsp. cornstarch
12 field cucumbers peeled and seeded
8 yellow onions
3 sweet red peppers seeded
1 bunch celery
125 mL (½ cup) cup coarse salt
1000 mL (4 cup) cup sugar
1000 mL (4 cup) cup white vinegar
45 mL (3 tbsp.) tbsp. celery seeds and mustard seeds
10 mL (2 tsp.) tsp. turmeric
15 mL (1 tbsp.) tbsp. cornstarch
Directions
1Chop all vegetables in food processor. Transfer to a large bowl, cover with coarse salt, and let sit at room temperature for 12 hours, covered with plastic wrap.
2Rinse the vegetable mixture and drain well.
3In a large saucepan, combine sugar, vinegar, celery seed, mustard seed, and turmeric. Bring to a boil, add vegetables, and boil for 15 minutes, stirring from time to time.
4When relish is cooked, add cornstarch diluted in a little cold water, and stir well.
5Place relish in sterilized Mason jars.
6Sterilize jars by immersing in boiling water for about 5 minutes. The lids must be new to ensure a proper seal. Soak lids in hot water before using.
7Fill jars, leaving a headspace of about 1 cm (½-in.).
8Place lids and screw bands on jars but do not overtighten.
9Immerse jars in boiling water and boil for at least 15 minutes.
10Remove jars from water and let rest for 24 hours. The lid will be depressed and make a sudden popping noise when the seal is tight.
11The jars can be stored for one year in a dark, dry, cool place.
Tips
1
Nutrition tip: Commercial relish is always bright green. To obtain this colour, manufacturers add food colouring, which is why homemade relish does not have the same hue.
Disclaimer
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Personal Note
Personal Note