CUCUMBER & PEPPER RELISH
Make and share this Cucumber & Pepper Relish recipe from Food.com.
Provided by Michelle_My_Belle
Categories Peppers
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice peppers in halves, de-seed, derib and cut into 2 inch squares.
- peel cucumbers and slice them lengthwise into halves.
- scoop out the seeds by running tip of a teaspoon down the center of each half.
- cut cucumbers into 2 inch lengths.
- in a bowl combine lime juice and salt until salt is disolved.
- drop in peppers and cucumbers and toss.
- cover and let marinaide for at least 8 hours at room temp.
- this dish is traditionally serves with couscous.
CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
TOMATO, CUCUMBER, AND RED PEPPER RELISH
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 (3/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
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Estimated Reading Time 40 secsCalories 10 per servingTotal Time 30 mins
- Place vinegar, sugar, red pepper flakes, salt and pepper in a small saucepan. Bring to a boil, then simmer, stirring just until sugar dissolves. Remove from heat and set aside to cool.
- Combine cucumbers, onion, red pepper and dill in a medium bowl. Add cooled vinegar mixture and mix well. If desired for bolder flavour, chill for 30 min. Store in a resealable jar in the refrigerator for up to 1 week.
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- Combine prepared green pepper, cucumber, and onion in a large, non-reactive pot. Stir in two cups of apple cider vinegar and bring to a simmer. Cook over medium heat for approximately 30 minutes, until the vegetables, have cooked down a bit.
- Drain the vegetables and return to the pot. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
- Fill jars, wipe rims, apply lids and tighten bands. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil).
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