This Relish Recipe is The Best All Time
This Relish Recipe is The Best All Time | This delicious recipe belongs to my childhood. Light green in color and incredibly good on hot dogs, this flavor won’t disappoint. This is an easy recipe for beginners, even if you’ve never canned anything in your life.
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material
7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickle salt
3 cups white sugar
½ cup flour
1 tsp ground turmeric
1 teaspoon ground ginger
1 tsp ajwain seeds
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings
| Prep Time:
30 mins |
Cook Time:
40 mins
|
Additional Time:
10 hrs
|
| Total Time:
11 hrs 10 mins
|
Servings:
128 |
Yield:
4 pints
|
guidance
Step 1. Use the large holes of a box grater to grate the cucumber and onion over a large bowl. Sprinkle pickle salt on top. cover tightly; Let rest overnight at room temperature.
Step 2. Squeeze out as much liquid as possible from cucumber mixture; Cancel.
Step 3. Whisk together sugar, flour, turmeric, ginger and carom seeds in a bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Beat in sugar mixture until smooth. Stir into cucumber mixture. Bring to a boil and cook, stirring constantly, until thickened, about 15 minutes.
Step 4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack into hot, sterilized jars, filling jars to within 1/4 inch of the top. Run a knife or a thin spatula around the inside of the jar after filling to remove any air bubbles. Wipe the rims of the jars with a damp paper towel to remove any food residue. top with lid; Screw on the rings.
Step 5. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jar into the pot using a tongs. Leave 2 inches of space between jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the top of the jar. Bring the water to a full boil, cover the pot, and process the jars for 10 minutes.
Step 6. Remove the jars from the stockpot and set them several inches apart, covered with a cloth or on a wooden surface, until cool. Once cool, press the top of each lid with a finger, making sure the seal is tight (the lid doesn’t move up or down at all). Store in a cool, dark place.
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