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- \n
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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.<\/p>\n<\/div>\n<\/li>\n
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\nFill jars, leaving a headspace of about 1 cm (\u00bd-in.).<\/p>\n<\/div>\n<\/li>\n
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\nPlace lids and screw bands on jars but do not overtighten.<\/p>\n<\/div>\n<\/li>\n
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\nImmerse jars in boiling water and boil for at least 15 minutes.<\/p>\n<\/div>\n<\/li>\n
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\nRemove 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.<\/p>\n<\/div>\n<\/li>\n
- \n
\nThe jars can be stored for one year in a dark, dry, cool place.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n
<\/li>\n<\/ol>\n
Suggested Equipement<\/h4>\n
![\"Culinar](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/culinar-robot-150x150-1.jpg\")
<\/p>\nField cucumber relish is a versatile condiment that can be enjoyed on sandwiches, hot dogs, burgers, salads, or as a side with various dishes.<\/p>\n
\n\nField cucumber relish<\/h3>\n
\n\n <\/i>\n Cooking time: 15 minutes<\/span>\n <\/div>\n <\/i>\n Level:<\/span>\n Medium<\/span>\n <\/div>\n <\/div>\n \n <\/i>\n Print Recipe<\/span>\n <\/a>\n <\/div>\n\nIngredients<\/h4>\n
- <\/i> 12 Field cucumbers peeled and seeded<\/li>
- <\/i> 8 Yellow onions<\/li>
- <\/i> 3 Sweet red peppers seeded<\/li>
- <\/i> 1 Bunch of celery<\/li>
- <\/i> 125 ml Coarse salt<\/li>
- <\/i> 1 L Sugar<\/li>
- <\/i> 1L White vinegar<\/li>
- <\/i> 45 ml Celery seeds<\/li>
- <\/i> 45 ml Mustard seeds<\/li>
- <\/i> 10 ml Tumeric<\/li>
- <\/i> 15 ml Cornstarch<\/li><\/ul>\n <\/div>\n
\nInstructions<\/h4>\n
- \n
- 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.<\/li>\n
- Rinse the vegetable mixture and drain well.<\/li>\n
- 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.<\/li>\n
- When relish is cooked, add cornstarch diluted in a little cold water, and stir well.<\/li>\n
- Place relish in sterilized Mason jars.<\/li>\n<\/ol>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>", "protected": false }, "excerpt": { "rendered": "
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\u2019s secret: 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 […]<\/p>", "protected": false }, "author": 3, "featured_media": 616, "comment_status": "open", "ping_status": "open", "sticky": false, "template": "", "format": "standard", "meta": { "_crdt_document": "", "jnews-multi-image_gallery": [], "jnews_single_post": { "source_name": "", "source_url": "", "via_name": "", "via_url": "", "override_template": "0", "override": [ { "template": "custom", "single_blog_custom": "", "parallax": "1", "fullscreen": "1", "layout": "right-sidebar", "sidebar": "default-sidebar", "second_sidebar": "default-sidebar", "sticky_sidebar": "1", "share_position": "top", "share_float_style": "share-monocrhome", "show_share_counter": "1", "show_view_counter": "1", "show_featured": "1", "show_post_meta": "1", "show_post_author": "1", "show_post_author_image": "0", "show_post_date": "1", "post_date_format": "default", "post_date_format_custom": "Y\/m\/d", "show_post_category": "1", "show_post_reading_time": "0", "post_reading_time_wpm": "300", "show_zoom_button": "0", "zoom_button_out_step": "2", "zoom_button_in_step": "3", "show_post_tag": "1", "show_prev_next_post": "1", "show_popup_post": "1", "number_popup_post": "1", "show_author_box": "1", "show_post_related": "1", "show_inline_post_related": "0" } ], "override_image_size": "0", "image_override": [ { "single_post_thumbnail_size": "crop-500", "single_post_gallery_size": "crop-500" } ], "trending_post": "0", "trending_post_position": "meta", "trending_post_label": "Trending", "sponsored_post": "0", "sponsored_post_label": "Sponsored by", "sponsored_post_name": "", "sponsored_post_url": "", "sponsored_post_logo_enable": "0", "sponsored_post_logo": "", "sponsored_post_desc": "", "disable_ad": "0" }, "jnews_primary_category": { "id": "88", "hide": "" }, "jnews_food_recipe": [], "enable_food_recipe": "1", "food_recipe_title": "Field cucumber relish", "food_recipe_description": "", "food_recipe_serve": "", "food_recipe_time": "15", "food_recipe_prep": "40", "food_recipe_level": "Medium", "food_recipe_keywords": "", "food_recipe_category": "", "food_recipe_cuisine": "", "food_recipe_yield": "", "food_recipe_calories": "", "enable_print_recipe": "1", "ingredient": [ { "item": "12 Field cucumbers peeled and seeded" }, { "item": "8 Yellow onions" }, { "item": "3 Sweet red peppers seeded" }, { "item": "1 Bunch of celery" }, { "item": "125 ml Coarse salt" }, { "item": "1 L Sugar" }, { "item": "1L White vinegar" }, { "item": "45 ml Celery seeds" }, { "item": "45 ml Mustard seeds" }, { "item": "10 ml Tumeric" }, { "item": "15 ml Cornstarch" } ], "instruction": "
- \r\n \t
- 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.<\/li>\r\n \t
- Rinse the vegetable mixture and drain well.<\/li>\r\n \t
- 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.<\/li>\r\n \t
- When relish is cooked, add cornstarch diluted in a little cold water, and stir well.<\/li>\r\n \t
- Place relish in sterilized Mason jars.<\/li>\r\n<\/ol>", "jnews_social_meta": { "fb_title": "", "fb_description": "", "fb_image": "", "twitter_title": "", "twitter_description": "", "twitter_image": "" }, "jnews_paywall_metabox": [], "jnews_override_counter": { "override_view_counter": "1", "view_counter_number": "0", "override_share_counter": "1", "share_counter_number": "0", "override_like_counter": "1", "like_counter_number": "0", "override_dislike_counter": "1", "dislike_counter_number": "0" }, "footnotes": "" }, "categories": [ 40, 88 ], "tags": [], "class_list": [ "post-611", "post", "type-post", "status-publish", "format-standard", "has-post-thumbnail", "hentry", "category-recipes", "category-spice-blend" ], "_links": { "self": [ { "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/posts\/611", "targetHints": { "allow": [ "GET" ] } } ], "collection": [ { "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/posts" } ], "about": [ { "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/types\/post" } ], "author": [ { "embeddable": true, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/users\/3" } ], "replies": [ { "embeddable": true, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/comments?post=611" } ], "version-history": [ { "count": 4, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/posts\/611\/revisions" } ], "predecessor-version": [ { "id": 648, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/posts\/611\/revisions\/648" } ], "wp:featuredmedia": [ { "embeddable": true, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/media\/616" } ], "wp:attachment": [ { "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/media?parent=611" } ], "wp:term": [ { "taxonomy": "category", "embeddable": true, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/categories?post=611" }, { "taxonomy": "post_tag", "embeddable": true, "href": "https:\/\/recettesquebec.org\/en\/wp-json\/wp\/v2\/tags?post=611" } ], "curies": [ { "name": "wp", "href": "https:\/\/api.w.org\/{rel}", "templated": true } ] } }
- <\/i> 8 Yellow onions<\/li>
- \n
- \n