Cucumber And Raisin Relish With Mustard Seeds Recipes
CUCUMBER AND RAISIN RELISH WITH MUSTARD SEEDS
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Provided by Katherine Sacks
Categories Condiment Raisin Cucumber Side Pickles Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
- Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.
MUSTARD RELISH
Make and share this Mustard Relish recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 25m
Yield 4-5 half pints
Number Of Ingredients 11
Steps:
- Peel and seed cukes and finely chop.
- Finely chop onions and peppers.
- Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
- Add vinegar, mustard, horseradish, salt, celery seed and ginger.
- Add pectin and mix WELL.
- bring to a full rolling boil and all the sugar.
- Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
- Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
- Process for 10 minutes at altitudes up to 1000 feet.
COLORFUL CUCUMBER RELISH
Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.
Provided by bigbadbrenda
Categories Vegetable
Time 50m
Yield 7 pint size jars, 15 serving(s)
Number Of Ingredients 10
Steps:
- Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.
- Rinse vegetables well after 4 hours and press out the excess moisture.
- Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
- Add vegetables, return to boil and boil gently for 10 minutes.
- Have your canning pot ready with 7 pint sterilized jars and lids.
- Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids thats have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.
- You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.
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