My husband's garden is growing by leaps and bounds and he has discovered that one can plant too many cucumbers! I'm thinking that homemade pickle relish for the Fourth of July (or any day, for that matter!) would be a nice surpise and a treat. It's on my schedule for today and wanted to share it here.
Homemade Pickle Relish
2 cups finely minced cucumber
½ cup finely chopped onion
1 teaspoon salt
½ cup cider vinegar
1/4 cup brown sugar
2 teaspoons powdered mustard (I like the hot Chinese variety)
1 teaspooncornstarch dissolved in 1 teaspoon water
Toss cucumber and onion with 1 teaspoon of salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 tsp salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about ½ cup. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir in the mustard. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a jar or bowl and chill, uncovered, until cold.
Keep relish refrigerated. It should last approximately a month.
Showing posts with label pickle relish. Show all posts
Showing posts with label pickle relish. Show all posts
Monday, July 2, 2012
Sunday, March 4, 2012
Homemade Sweet Pickle Relish
Thinking and planning the garden has me looking out for recipes to use the surplus produce. I found this recipe in my bits and pieces of saved papers and immediately wanted to try it. Sigh . . . The cucumbers aren't even planted, yet, and bell peppers are still too expensive! Gotta wait but it is definitely on my 'want to do' list this year.
Homemade Sweet Pickle Relish
6 cucumbers, peeled and sliced 1/2-inch thick (If you use pickling cucumbers, you'd probably need 12 as they are much smaller.)
2 red onions, diced
1 green bell pepper, diced
1 red bell pepper, diced.
1/4 cup coarse salt
1 cukp cider vinegar
3/4 cup granulated sugar
1 tablespoon celery seeds
1 tablespoon mustard seeds
1/2 teaspoon caraway seeds
Mix the vegetables with the salt. Place in a plastic colander over a bowl to catch the juices and refrigerate overnight.
The next day, thorougly rinse the vegetables under cold water and place in a pot. Add the rest of the ingredients to the vegetables. Bring to a boil over medium heat. Remove from heat, cover, and let stand for 20 minutes.
Transfer the mixture to a food processor and pulse to desired consistency. You may have to do this in batches so as not to overload the machine. You can spoon this into canning jars but it will have to be refrigerated.
Homemade Sweet Pickle Relish
6 cucumbers, peeled and sliced 1/2-inch thick (If you use pickling cucumbers, you'd probably need 12 as they are much smaller.)
2 red onions, diced
1 green bell pepper, diced
1 red bell pepper, diced.
1/4 cup coarse salt
1 cukp cider vinegar
3/4 cup granulated sugar
1 tablespoon celery seeds
1 tablespoon mustard seeds
1/2 teaspoon caraway seeds
Mix the vegetables with the salt. Place in a plastic colander over a bowl to catch the juices and refrigerate overnight.
The next day, thorougly rinse the vegetables under cold water and place in a pot. Add the rest of the ingredients to the vegetables. Bring to a boil over medium heat. Remove from heat, cover, and let stand for 20 minutes.
Transfer the mixture to a food processor and pulse to desired consistency. You may have to do this in batches so as not to overload the machine. You can spoon this into canning jars but it will have to be refrigerated.
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