Uncle Jacks Cucumber Relish Recipes

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) 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,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SWEET RELISH WITH CUCUMBERS AND CAULIFLOWER RECIPE - (4.2/5)

Steps:

• Roughly chop the cucumbers, cauliflower, onions and peppers into chunks. Pulse them through a food processor until they are a fine dice with a few larger pieces to add some texture. Place all the veggies into a large bowl and sprinkle the salt over the top. Add the boiling water, cover the bowl and let it sit on the counter for a couple of hours or even overnight is fine. Drain the mixture well, continuing to press the residual liquid through the strainer until very little remains. Place the mixture into a large pot and add the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium heat, stirring often. Boil gently for 30 minutes. Make a slurry of the cornstarch and water and stir it into the boiling relish. Cook for another minute or two until it thickens slightly. Pour into HOT sterilized pint jars and seal. I personally do not do the boiling water bath method, I simply ensure my jars are really hot when I fill them with the hot mixture and I seal them tightly. Within a couple of hours of resting on the counter each pint jar's seal "popped" so I know they are well sealed before storing. (For added assurance against spoilage you may choose to process the jars by placing them in a pot and cover the jars with water. Bring the water to a boil and process for 10 minutes.) The relish tastes great right away, but the flavors really blend together well as time goes by. We usually open the first jar after a month or so. Enjoy! For more detailed instruction and other recipe ideas, visit my blog Apron Strings and Tasty Things at www.foodandfact.com

GRANDMAS CUCUMBER RELISH

Steps:

• 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
• 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
• 3. Drain all the liquid from the vegetables and put them in a large pan.
• 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
• 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
• 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
• 7. Place jars upside down for 10 minutes. Return to upright position and cool.
• 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)

Steps:

• Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
• Let stand 2 hours up to 12 hours.
• Drain thoroughly, pressing out excess liquid.
• Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
• Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
• Pack hot into 1/2 pint jars.
• Process in a water-bath for 10 minutes.

HOMEMADE CUCUMBER RELISH

Steps:

• Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
• Cover and refrigerate overnight. Drain; rinse and drain again.
• Combine remaining ingredients in a large kettle; bring to a boil.
• Add vegetables; simmer for 10 minutes.
• Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
• Process for 10 minutes in a boiling water bath.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

UNBELIEVABLE CUCUMBER RELISH

Steps:

• 1. Mix all prepared vegetables together in a large stainless steel pot. Sprinkle 1/4 cup salt over mixture; cover with cold water, let stand at room temperature 4 hours.
• 2. Drain vegetables real well. Set aside.
• 3. Mix 3 cups sugar, 2 cups vinegar, 2 Tbsp celery seed, and 2 Tbsp mustard seed, stir to mix well. Bring mixture to a boil in medium size sauce pan on medium/high heat, when it reaches a boiling point, remove from heat.
• 4. With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
• 5. Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
• 6. Have pint or half-pint glass jars sterlized and in oven on 200 degrees. Place canning rings and canning flats in boiling water on medium/ low heat. Remove one jar at a time from oven with pot holder. Place on a plate, and put canning funnel in jar. Fill to 1/4 inch of top of jar. Place canning flat on jar and close with canning ring snuggly tight. Place on a folded towel to cool and seal. A popping noise means the flat has sealed. Leave on towel 24 hours before storing in pantry. Wait 10 days before opening.
• 7. NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.

UNCLE GREG'S MILLION DOLLAR RELISH

Steps:

• Grind and drain the vegetables. Put them in a large bowl.
• Add 1/2 cup of pickling salt to the 1/2 gallon of boiling water and pour the whole mixture over the vegetables. Let stand covered on the counter over night.
• Sterilize your bottles, lids and utensils.
• In a large pot mix the 4 cups of sugar, turmeric, mustard seed and celery seed with a whisk until well mixed, then add the 3 cups of cider vinegar. Add the drained vegetables and bring to a boil.
• In a separate bowl, sift the cornstarch and remaining 2 cups of sugar until well combined. Add the remaining 2 cups of cider vinegar. Whisk until the dry mix is dissolved.
• Gently add and stir the cornstarch mixture into the vegetable mixture and cook for 20 minutes to thicken.
• Ladle the hot relish into hot sterilized jars, leaving 1/4 inch headspace and seal. While my family has always said it's not necessary, I hot water bath them for 10 minutes as an added precaution.

UNCLE JACK'S CUCUMBER RELISH

Steps:

• Place diced cucumbers, onions and peppers in a large pot. Sprinkle with the Pickling salt and cover with cold water.
• Let stand overnight, then drain and rinse
• Add all other ingredients, bring to a boil, and simmer for 20 minutes
• Fill sterilized pint jars and seal.