Field cucumber relish
Nutrition tip:
Commercial relish is always bright green. To obtain this colour, manufacturers add food colouring, which is why homemade relish does not have the same hue.
Chef’s secret:
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Sterilize jars by immersing in boiling water for about 5 minutes. The lids must be new to ensure a proper seal. Soak lids in hot water before using.
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Fill jars, leaving a headspace of about 1 cm (½-in.).
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Place lids and screw bands on jars but do not overtighten.
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Immerse jars in boiling water and boil for at least 15 minutes.
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Remove jars from water and let rest for 24 hours. The lid will be depressed and make a sudden popping noise when the seal is tight.
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The jars can be stored for one year in a dark, dry, cool place.
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Suggested Equipement
Field cucumber relish is a versatile condiment that can be enjoyed on sandwiches, hot dogs, burgers, salads, or as a side with various dishes.
Field cucumber relish
Print RecipeIngredients
- 12 Field cucumbers peeled and seeded
- 8 Yellow onions
- 3 Sweet red peppers seeded
- 1 Bunch of celery
- 125 ml Coarse salt
- 1 L Sugar
- 1L White vinegar
- 45 ml Celery seeds
- 45 ml Mustard seeds
- 10 ml Tumeric
- 15 ml Cornstarch
Instructions
- Chop all vegetables in food processor. Transfer to a large bowl, cover with coarse salt, and let sit at room temperature for 12 hours, covered with plastic wrap.
- Rinse the vegetable mixture and drain well.
- In a large saucepan, combine sugar, vinegar, celery seed, mustard seed, and turmeric. Bring to a boil, add vegetables, and boil for 15 minutes, stirring from time to time.
- When relish is cooked, add cornstarch diluted in a little cold water, and stir well.
- Place relish in sterilized Mason jars.
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