Cucumberrelish Recipes

Steps:

• Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
• Cover and refrigerate overnight. Drain; rinse and drain again.
• Combine remaining ingredients in a large kettle; bring to a boil.
• Add vegetables; simmer for 10 minutes.
• Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
• Process for 10 minutes in a boiling water bath.

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

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.

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.

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

Steps:

• Cut prepared cucumbers in quarters lengthwise, then cut into 1/4 inch crosswise slices.
• Combine vinegar, sugar, ginger and salt and pepper to taste in medium glass bowl, blend well.
• Add cucumber slices, blend gently until slices are well coated.
• Cover, let stand 15 to 30 minutes for flavors to blend.

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

Steps:

• Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
• Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.

Steps:

• Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
• Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
• Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
• Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
• Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
• Remove from the heat and allow to cool; transfer to a bowl and serve cold.

Steps:

• Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
• Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.

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:

• Cut the cucumbers lengthwise and scoop out the seeds. Cut lengthwise again, then cut into half-inch "triangles." Set aside in a bowl.
• Juice four of the oranges, then remove the remaining flesh from the skin. With a knife, scrape off all of the bitter white pith from the skin, leaving just the zest. Cut the zest into fine juliennes. Set aside. Then juice the remaining six oranges. Set aside.
• Make a gastrique by bringing the sugar and vinegar to a boil over high heat. Reduce the heat to a medium flame and cook for three minutes.
• Add the juice and zest to the gastrique and bring to a boil. Simmer for about 10 minutes and pour the hot liquid over the cucumbers to cover. Toss in the bowl and adjust the seasoning with salt and pepper to taste.
• This can be served either tepid, at room temperature or chilled. This relish can be kept refrigerated for up to three weeks.

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 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.