This recipe for cucumber relish has been handed down for generations and it is my familys favorite relish Great with any beef dish or in a sandwich
Prep Time
8 hrs 20 mins
Dificult
Medium
Servings
8 hrs 50 mins
Ingredients
Instructions
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
turmeric
ginger
and black pepper in a large saucepan; bring to a boil. Cook
stirring occasionally
until mixture is thickened
about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot
sterilized jars
filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
cover the pot
and process for about 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
dark area.
From the Editor
The nutrition data for this recipe includes the full amount of sodium for the salt used. The actual amount of salt consumed will vary.