Dedicated to All Things Gardening – DIY – Cooking – Canning & More…Intertwined with the story of building of our little farm from scratch!
Summer has officially begun. Not because June 21st has come and gone, but because we have picked our first cucumbers from the garden. This year we planted our cucumber plants in straw bale crates and they are thriving. And, just in time!
With Independence Day just a few days away, most Americans will be celebrating with family and friends with cook outs and traditional picnics. Of course, that means hot dogs, hamburgers, deviled eggs and potato salad that needs to be made. And that means relish will be needed. What better way to start your summer off than to make your own relish that you can use throughout the summer. Plus, it never hurts to can some extra for use during the winter holidays as well!
**note – I have tried to use sugar substitutes and it negatively affects the overall taste of the recipe. Instead, I use raw sugar cane to avoid refined white sugar without sacrificing the taste.
1. Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
2. Finely dice the cucumber and onion. **I use my food processor, being careful not to process too long.
3. Place diced cucumbers and onions in a non-reactive pot and add the salt. Stir and let sit for 2 hours.
4. Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.
5. In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.
6. Add cucumber and onion mixture and return to a boil.
7. Reduce heat to medium low and simmer for 10 minutes.
8. Remove from heat.
9. Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.
Mary and Jim