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
- 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).
- The next morning, squeeze out as much water as possible (see Note below).
- In a heavy, non-reactive pot, begin to heat the vinegar and water over medium-high heat.
- In a bowl, thoroughly combine the sugar, flour, turmeric, ginger and celery seed.
- Whisk the dry ingredients into the vinegar mixture, being sure that there are no lumps.
- When the mixture is all smooth, stir in the cucumber/onion mixture.
- Bring to a boil, and cook for about 15 minutes, until thickened. Stir frequently to prevent scorching.
- Ladle into prepared jars, and process 15 minutes for pints, 10 minutes for ½ pints.
This recipe is great