CUCUMBER RELISH FOR HOT DOGS AND BURGERS
Brenda Litzke
Ingredients
7 large cucumbers (about 12 cups chopped)
4 large onions, peeled
1/4 cup pickling salt (or coarse salt)
1 1/2 cups sugar
1 tsp. ground turmeric
1 1/2 tsp. ground ginger
1 TBS. celery seed (if you can’t find, leave out)
3 TBS. mustard seed
3 cups vinegar (white vinegar for nicer colour)
1 cup water
Instructions
Wash the cucumbers well, cut off the stem and blossom end and peel. (You don't have to peel English cucumbers).
Cut them in half lengthwise
Cut into chunks and place into your food processor, pulse until they are your desired size.
Place into a large bowl and set aside.
Peel and quarter the onions and chop in your food processor, add to the chopped cucumbers.
Mix the cucumbers and. onions together, sprinkle with the pickling salt. Cover and let it sit overnight.
The next morning drain well squeezing out as much liquid as possible and set aside.
Combine the water and vinegar in a large pot and bring to a boil.
Add the sugar and spices and stir until the sugar has dissolved.
Add the cucumber and onion mixture to the brine, return it to a boil and cook for 15 minutes.
Ladle into jars or bottles, remove any air bubbles and wipe the rims clean. I use chutney bottles, the lids have a vacuum "dent" which works 99% of the time for sealing.
Place the lids and rings on and process in a water bath canner for 10 minutes for extra shelf stability.
After processing remove from the water bath canner and place on a towel in a draft free place for 24 hours. Any jars that don't seal should be reprocessed or refrigerated.
When I visited South Africa recently, I bought a 50 liter Hart Aluminium Pot from Makro and used it for all my waterbath canning. It is tall enough to fit chutney bottles (used in recipe below), so if you can (or have a big pot), start water bath canning today!
Brenda Litzke
Ingredients
7 large cucumbers (about 12 cups chopped)
4 large onions, peeled
1/4 cup pickling salt (or coarse salt)
1 1/2 cups sugar
1 tsp. ground turmeric
1 1/2 tsp. ground ginger
1 TBS. celery seed (if you can’t find, leave out)
3 TBS. mustard seed
3 cups vinegar (white vinegar for nicer colour)
1 cup water
Instructions
Wash the cucumbers well, cut off the stem and blossom end and peel. (You don't have to peel English cucumbers).
Cut them in half lengthwise
Cut into chunks and place into your food processor, pulse until they are your desired size.
Place into a large bowl and set aside.
Peel and quarter the onions and chop in your food processor, add to the chopped cucumbers.
Mix the cucumbers and. onions together, sprinkle with the pickling salt. Cover and let it sit overnight.
The next morning drain well squeezing out as much liquid as possible and set aside.
Combine the water and vinegar in a large pot and bring to a boil.
Add the sugar and spices and stir until the sugar has dissolved.
Add the cucumber and onion mixture to the brine, return it to a boil and cook for 15 minutes.
Ladle into jars or bottles, remove any air bubbles and wipe the rims clean. I use chutney bottles, the lids have a vacuum "dent" which works 99% of the time for sealing.
Place the lids and rings on and process in a water bath canner for 10 minutes for extra shelf stability.
After processing remove from the water bath canner and place on a towel in a draft free place for 24 hours. Any jars that don't seal should be reprocessed or refrigerated.
When I visited South Africa recently, I bought a 50 liter Hart Aluminium Pot from Makro and used it for all my waterbath canning. It is tall enough to fit chutney bottles (used in recipe below), so if you can (or have a big pot), start water bath canning today!