Updated: Jul 24
We had so many cucumbers that we couldn't use them all, and really didn't want these last few to go to waste. So, Humm & I decided to make a sweet relish for chicken, kielbasa or dogs! This recipe is delicious, but quite sweet, so keep that in mind for how you will use it. It also is a bit thinner like a sauce, but packs a ton of taste.
* 8 Cucumbers
*4 Sweet Onions
*1/4 Pickling Salt (Yes you need pickling salt)
*1/2 Cup Of Flour
*1 tsp Mustard Seed
*1 tsp Celery Seed
*1tsp Tumeric *2.5 Cups of Sugar
*3 Cups Distilled White Vinegar
*1 Cup Water
(Now if you are missing herbs, not a huge dill errrr deal. You can make this simply to taste) However, do not mess with the vinegar/water content or you will not have the acidity needed to can it properly.
Dice your cucumbers finely (try to leave out the center core with the seeds, because it will make it almost too mushy)
Dice your onions finely (about the size of your pinky nail)
Place diced cucumbers & onions in a large bowl, sprinkle the 1/4 cup pickling salt over the top, cover and let sit overnight (yes overnight)
4. Mix the sugar, herbs & flour in a large bowl and set aside.
5. Get as much water out of the cucumber/onion/salt mixture as possible (a really fine strainer will do it.) Set aside.
Prepare your canning jars, lids and rings. Boil them for 5 minutes minimum.
Pour water & vinegar into a large saucepan and heat over med/high for approx 2 min.
Gradually stir in your dry mixture into the water/vinegar saucepan, stirring frequently.
Add the cucumbers/onion/salt mixture and bring to a boil, stirring frequently.
Boil and stir for 15 minutes to thicken (but remember this isn't going to be like relish you buy in a store. Don't let the consistency freak you out. It's thinner)
**Pour your relish into jars, cleaning rims with a clean cloth (watch out it's hot and very sticky) secure the lids and rings
**Once all the jars are secured, water bathe them back in your boiling water for 10 minutes.
**Let cool and hope they all seal!