The last of the cucumber plants have been pulled out of the garden. I had so many cucumbers this summer and made two different types of relish and some sweet pickle spears for the #pantry.
Chard Red Onion Relish
4 large red onions diced
1 1/2 cups white vinegar
1 cup fresh lime juice (10 limes)
1 cup sugar
1 Tbsp. mustard seeds
1/4 cup kosher salt
2 tsp. coriander seeds
2 tsp. dried crushed red pepper
1 tsp. ground turmeric
1 tsp. smoked paprika
6 cups. pickling cucumbers cut in 1/4" dices
- Coat a cooking tray with oil spray and arrange the slices on the sheet and broil until charred.
- Combine all the ingredients, except the onion and cucumber, into a large pot and bring the mixture to a boil. Stir until the sugar dissolves and then add the cucumber and onion bits.
- Boil for 10 minutes uncovered, stirring occasionally.
- Using a slotted spoon begin fill your heated jars to 1/2" headspace. De-bubble the jars, wipe the rims with vinegar to remove any residue, place the lids and rings on finger tight.
- Water bath can the jars for 15 minutes.
The recipe is from The All New Ball Canning Book - page 155
Cucumber Relish
Yields-6 pints
2 quarts diced cucumbers
2 cups diced green peppers
2 cups diced red peppers
1 cup diced onion
1/2 cup salt
2 quarts cold water
1 1/2 cups brown sugar
1 quart vinegar
2 sticks cinnamon
1 Tbsp. turmeric
1 Tbsp. mustard seed
2 tsps. whole allspice
2 tsps. whole cloves
- Dice all the cucumber, peppers, and onion and place them in a large bowl. Sprinkle with the turmeric. Dissolve the salt in 2 quarts of water and pour over the vegetables. Let stand for 3-4 hours.
- Drain the vegetables, cover them again with cold water and let stand 1 more hour. Drain thoroughly.
- Combine the sugar and the vinegar in a large pot. Tie all the spices into a spice bag and add it to the sugar mixture. Bring it to a boil and pour it over the vegetables. Cover the pot and let stand overnight, 12-18 hours will do.
- Bring the vegetables back to a boil; reduce the heat and simmer until the mixture is hot throughout.
- Put the relish into hot jars leaving 1/4" headspace, de-bubble, clean the rim, and place on the lids and rings. Process for 10 minutes in a water bath canner.
Recipe from the Ball Blue Book, page 49.
I now have 2 types of relish sitting on the pantry shelf to enjoy all year long, plus enough to share with family too.
Sweet Pickle Spears
Yields 5 pints or 10 half-pints
4 lbs. 3-4" cucumbers, cut into spears lengthwise
4 cups sugar
3 3/4 cups vinegar
3 Tbsp. canning salt
4 tsps. celery seed
4 tsps. turmeric
1 1/2 tsps. mustard seed
- Cover the cucumbers with boiling water; let stand for two hours before processing.
- Drain the cucumbers, Add the remaining ingredients in a pot and bring it to a boil.
- Pack the spears into pint-sized jars, packing tightly as possible. Ladle the hot liquid over the spears leaving 1/4" headspace. Remove any air bubbles, clean the rims, place the lids and rings on finger tight. Process in a water-bath canner for 10 minutes.
That will be enough pickles to last us until next year's crop begins to come in.
Three different ways to process an abundance of cucumbers and I know exactly what is in each jar. #Organic cucumbers and healthy spices, not that's worth the effort for my family.