Cucumber Dill And Horseradish Relish Recipes

Steps:

• Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients.

Steps:

• 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.

Steps:

• 1. PREP/PREPARE
• 2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
• 3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
• 4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
• 5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
• 6. Gather your Ingredients (mise en place).
• 7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
• 8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
• 9. Strain out the dill seeds, and allow to cool for 15 minutes.
• 10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
• 11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
• 12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
• 13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
• 14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
• 15. PLATE/PRESENT
• 16. Serve as you would any other pickles. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

Steps:

• Dissolve gelatin in boiling water. Cool. Add vinegar, salt, and horseradish. Mix thoroughly. Fold in stiffly whipped cream. Chill until firm. If desired, relish may be molded in tiny paper nut cups.

Steps:

• Use coarse blade on grinder to chop vegetables.
• Combine all vegetables.
• Sprinkle with Salt.
• Cover with cold water and let stand for 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine Vinegar, celery seed, mustard seed and dill seed.
• Bring to a boil, stirring occasionally.
• Stir in drained vegetables and simmer 10 minutes.
• Pack into prepared jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.

Steps:

• Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated. Let stand for 30 minutes to allow flavors to develop.