Â鶹´«Ã½AV

Skip to content

Let's Get Canning: Cucumber Relish

This brand new column will feature many well-known preserve recipes.
gettyimages-cucumberrelish
A bowl of relish with pickling cucumbers nearby.

SASKATCHEWAN - Many consumers are responding to recent food inflation by preserving their own food, according to a recent Western Producer story featured on SASKTODAY.

We are featuring some preserve recipes, that just might get added to your repertoire.

Cucumber Relish

7 large cucumbers (for 3x recipe: 14 cucumbers)

5 large onions (for 3x recipe: 15 onion)

Peel cucumbers and grind them, add peeled and ground onions, 2 small

handfuls (approx.1/3 cup ) of salt and let stand overnight.  (For 3x recipe use 1 cup salt)

Drain and mix the following:                                                  

(1x recipe)                (3x recipe)

2 ½ cups sugar          7 ½ cup

½ tsp ginger                1 ½ tsp

2 cups vinegar             6 cup

2 cups water               6 cup

½ cup flour                 1 ½ cup

1 tbsp mustard            3 tbsp

1 tbsp turmeric           3 tbsp

Bring to a boil and add to cucumber/onions and boil for 5 minutes.  Fill sterile jars and seal while hot. To make it more of a Hot Dog Relish, add:

½ small head ground cauliflower

1 ½ - 2 cups ground pepper (red, green and yellow)

Single recipe yields approx. 15 250ml jars

Notes: for a greener relish, do not peel the cucumbers after washing, just cut ends off.

push icon
Be the first to read breaking stories. Enable push notifications on your device. Disable anytime.
No thanks