Today, I finally switched over to my fall decorations, so I feel like making caramel corn or one of my fall recipes . . . but I first I want to share my family’s cucumber relish recipe with you. This is the canning time of year as produce is either ripe out of your garden, or it’s really cheap in the stores!
I only can 3 things: jalapeno salsa, cucumber relish, and applesauce. I’m not a huge canner; but I have to do something with the overabundance of tomatoes we get, we like to go apple picking and make applesauce as a family, and my mom tells me that relish tastes much better that is homemade.
I really wouldn’t know if homemade relish tastes better than store bought relish as I don’t like any thing that has been pickled; but my husband likes it, and I grew too many cucumbers one year as well, so I made relish out of them. It took us 5 years to run out of my stash of relish, so I made a batch of it again this year. I had planted my own cucumbers, but they did lousy in part to my terrible work in the garden. So I bought 4 large cucumbers at Aldi, and those cucumbers along with the 3 cucumbers I had were enough for a batch of relish.
This recipe is my grandma’s recipe. My mom grew up on a farm, and they had a huge garden and canned tons of food so that they wouldn’t starve in the winter. So although I am not an expert canner, I call my mom anytime I have a question.
Cucumber relish is relatively easy to make; in fact, it is much easier to make than jalapeno salsa. The recipe makes about 6 pints of relish. I already had chopped and frozen some red and green peppers, and I had all the other ingredients on hand, so for me the out-of-pocket cost for the 6 pints was $2.00. If you are in a farming community where you are able to receive extra produce for free or you grow your own produce, the cost is even cheaper (and the taste is supposedly much better!)
- 3 quarts ground up cucumbers peeled
- 4 onions diced
- 2 red sweet peppers chopped
- 2 green peppers chopped
- 1 hot pepper chopped
- 1/4 c. salt
- 2 cups cider vinegar
- 2 cups sugar
- 1 teaspoon curry powder
- 2 teaspoons mustard seed
In my food processor, I chopped all my vegetables and put them in a big stockpot (around 6 quarts). You can also shred the cucumbers if you do not have a food chopper/processor.
Add enough water to cover the vegetables.
Add the salt and stir.
Let this mixture stand overnight.
Drain the vegetables.
Add vinegar, sugar, curry powder, and mustard seed.
Cook for 15 minutes at simmering boil.
After cooking, you can add green food coloring to look more like store-bought relish, if desired. If you want to avoid food coloring and be all-natural, that is fine too--it just will not be such a bright green color.
Add the relish to hot, clean canning jars. Screw on the lids. Put in a water canner with boiling water for at least 10 minutes. Remove from hot water. The inner seals should "pop" so that you know they are sealed. This relish will stay good for years as long as the seal is not broken!