WebDirections. 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, …
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WebDrain and rinse the zucchini mixture well with cold water to remove the extra salt. Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot. Bring the …
WebAdd the mustard seeds and coriander pods directly to the pot. Bring the mixture to a boil and turn off the heat. Pour the hot liquid over the veggies. Cover and let …
WebCombine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and …
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Steps for Making Cucumber Relish. 1 Step 1: Gather your kitchen and canning equipment. 2 Step 2: Prepare the vegetables. 3 Step 3: Make the pickling brine. 4 Step 4: Prepare the canning equipment. 5 Step 5: Can the relish.
Measure 6 cups of chopped cucumbers, 3 cups chopped sweet peppers, and 3 cups chopped onions. Combine the vegetables in a large bowl, a 5 or 6 quart saucepan. Sprinkle with pickling salt and stir to mix. Add cold water to cover. Let the vegetables stand covered at room temperature for 2 hours (longer if you like).
You can substitute 1¼ to 2 cups honey for the sugar--again, less honey means a more tangy relish. Wash the cucumbers, peppers, and onions under cold water. Slice the peppers and discard the stems, membranes, and seeds. Remove the stem and blossom ends of the cucumbers; you can, but don’t have to peel away the skins of the cucumbers.
Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt. Chop peppers and onions. Add to cucumbers. In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves.