I have never eaten any relish better than the one below. It requires a lot of work, but is worth every bit. We’ve put up around 50 pints this year. Hubby says we have enough for three years. Bring on the hamburgers and hot dogs!
We’ve been blessed with lovely rainy weather for two years running. Rainy for the semi-arid High Plains, that is. Only God knows what kind of weather next year will bring. Let’s make relish while the rain continues.
Unfortunately, our peppers are late this year. They are still too small to use. Considering the massive amount of peppers needed in this recipe, we were very disappointed that our peppers were so slow. We started numerous peppers because we knew we needed to make relish this year. We’ll have to freeze whatever peppers we don’t use.
Tasty Cucumber Relish
6 lbs. grated cucumbers, peeled
1 grated white onion
2 lbs. grated carrots
10 grated medium bell peppers (if possible, include some red, yellow and/or orange peppers for better color)
Mix together. Since we almost always have to double and triple this recipe, we use two large plastic storage containers with lids. We pour the vegetables straight into the container from the food processor.
1 T. turmeric
1/2 C. salt
8 C. water
Mix together. Turmeric is used in dyes and rapidly creates stains that are very hard to remove. Protect your surfaces!
Pour brine over vegetables. Stir well, cover and let sit for 3 hours. Drain. If you are using storage containers, do this in the bathtub. Scoop vegetables from one container into another with colander, pressing out liquid each time. Cover with water and lid, then let stand for 1 hour. Drain, using above process, refill with water and drain again.
1 T. mustard seed
1 T. cinnamon
1 t. ground cloves
2 t. allspice
2 C. brown sugar
4 C. cider vinegar
Mix and bring to boil, then pour over vegetables. Let stand 10-12 hours.
Boil before filling prepared jars, leaving 1/2 inch head space. Make sure liquid covers vegetable mix. Process in water bath for 10 minutes, adjusting for altitude if necessary.
Makes about 7 pint jars. The number of peppers used in the recipe has a rough correlation to the amount of pints.GHTime Code(s): 787ab a7686 4e21e nc