Hi all,
Got a glut of cucumbers, anyone out there got any tried and tested preserve recipies? I'm fond the sweet relish but any preserve recipies would do! The variety I'm growing is markemore.
Any cucumber relish recipies?
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Millymollymandy
- A selfsufficientish Regular
- Posts: 17637
- Joined: Tue May 10, 2005 6:09 am
- Location: Brittany, France
Here you go! We've done this twice and it is a sweet relish rather than the more savoury pickle. I think I may have posted this last year.
CUCUMBER RELISH
Ingredients
4 cups ground, unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
½ cup ground red pepper (about 1)
3 cups ground onions
3 cups finely diced celery
¼ cup salt
3 ½ cups sugar
2 cups white vinegar (we use cider vinegar)
1 tablespoon celery seeds
1 tablespoon mustard seeds
Use coarse blade on grinder, combine all vegetables in large bowl, sprinkle with salt.
Cover with cold water, let stand 4 hours, drain thoroughly in colander, press out all excess liquid.
Combine sugar, vinegar, celery seed and mustard seed.
Bring to a boil, stirring until sugar is dissolved.
Stir in drained vegetables, simmer 10 minutes.
Pack into jars to within ½ inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.
Yields 5-6 pints.
(We just put the relish into sterilised jars and don’t do the boiling water bath thing). Likewise use the food processor to finely chop the vegetables but not until they are a mush. We used a tea cup as our measure and it worked fine – ours holds 8 ½ fl oz/230ml.
CUCUMBER RELISH
Ingredients
4 cups ground, unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
½ cup ground red pepper (about 1)
3 cups ground onions
3 cups finely diced celery
¼ cup salt
3 ½ cups sugar
2 cups white vinegar (we use cider vinegar)
1 tablespoon celery seeds
1 tablespoon mustard seeds
Use coarse blade on grinder, combine all vegetables in large bowl, sprinkle with salt.
Cover with cold water, let stand 4 hours, drain thoroughly in colander, press out all excess liquid.
Combine sugar, vinegar, celery seed and mustard seed.
Bring to a boil, stirring until sugar is dissolved.
Stir in drained vegetables, simmer 10 minutes.
Pack into jars to within ½ inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.
Yields 5-6 pints.
(We just put the relish into sterilised jars and don’t do the boiling water bath thing). Likewise use the food processor to finely chop the vegetables but not until they are a mush. We used a tea cup as our measure and it worked fine – ours holds 8 ½ fl oz/230ml.