Too Many Slicing Cucumbers?

The slicing cucumbers are still coming in. Slicers usually aren’t much good for pickles, not even Bread and Butter. There is only so many cucumber salads a person can eat. How do I preserve slicing cucumbers? Relish, of course. This is my “hot dog” relish, but it is great on lots of things from bratwurst to grilled fish. This recipe makes about 4 pints.

  • 7 or 8 large slicing cucumbers, halved and seeded
  • 4 large sweet onions
  • ¼ C sea Salt
  • 3 C sugar
  • ½ C All-purpose flour
  • 1 t turmeric
  • 1 t ginger
  • ½ t celery seed
  • 3 C white vinegar
  • 1 C water
  1. Grate the cucumbers and onions. The food processor will make this go quickly. In a large bowl, combine the grated cukes and onions with the salt. Lest stand 12 hours (or overnight).
  2. The next morning, squeeze out as much water as possible (see Note below).
  3. In a heavy, non-reactive pot, begin to heat the vinegar and water over medium-high heat.
  4. In a bowl, thoroughly combine the sugar, flour, turmeric, ginger and celery seed.
  5. Whisk the dry ingredients into the vinegar mixture, being sure that there are no lumps.
  6. When the mixture is all smooth, stir in the cucumber/onion mixture.
  7. Bring to a boil, and cook for about 15 minutes, until thickened. Stir frequently to prevent scorching.
  8. Ladle into prepared jars, and process 15 minutes for pints, 10 minutes for ½ pints.

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