Cucumber Relish! || Preserving Cucumbers from the Garden || Easy Relish Recipe!
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- Опубліковано 23 лип 2021
- #picklerelish #cucumberrelish #relishrecipes
Welcome back to our homestead kitchen! Today I'm going to share with you how I make cucumber relish or "pickle relish" as some say. I'm TRIPLING this recipe & using 1/2 pint jars. I ended up with (41) 1/2 pints of relish! If you are doing a single recipe with pint jars, this recipe will yield abut 6 pints.
AMAZON ITEMS USED IN TODAY'S VIDEO:
Farberware glass water kettle: geni.us/tDIsC1 (Amazon)
Reusable Tattler lids (regular mouth): geni.us/Oo0eg (Amazon)
Reusable Tattler lids (wide mouth): geni.us/vVBYz (Amazon)
Pickle fresh granules: geni.us/ArgRp (Amazon)
1/2 pint mason jars: geni.us/B607vs (Amazon)
Canning supply kit: geni.us/QYmN6 (Amazon)
Water bath canning pot with rack: geni.us/NbuTj (Amazon)
Vinegar 5% acidity: geni.us/zEwSP (Amazon)
Mustard seeds: geni.us/rB5u (Amazon)
Whole all spice: geni.us/b8946K (Amazon)
Whole cloves: geni.us/09To (Amazon)
Cinnamon sticks: geni.us/difQJfh (Amazon)
Ground turmeric: geni.us/SnJcG (Amazon)
Pickling salt: geni.us/X4kdW (Amazon)
Brown sugar: geni.us/DAP5MS (Amazon)
Here's what you'll need:
2 quarts chopped cucumbers (about 8 medium)
2 cups chopped green bell peppers (about 2 large)
2 cups chopped red bell peppers (about 2 large)
1 cup chopped onions (about 1 medium)
1 TBS turmeric
1/2 cup pickling salt
4 quarts water (divided)
1-1/2 cups brown sugar
1 quart vinegar (5% acidity)
2 sticks cinnamon
1 TBS mustard seeds
2 tsp whole spice
2 tsp whole cloves
Pickle fresh granules (optional)
How to make it:
PREP:
1. Wash all of your veggies well & slice 'em & dice 'em.
2. Add them to a large pot or bowl.
3. Sprinkle the turmeric on top of the veggies, mix well.
4. In a separate bowl or pot combine 2 quarts water with the pickling salt & stir until it's dissolved.
5. Pour salted water over the vegetables.
6. Cover, let rest in the refrigerator for 3 to 4 hours.
7. Drain the veggies, and add 2 more quarts of fresh water over the vegetables.
8. Cover & let rest in the refrigerator again, for 1 hour.
9. Drain the veggies.
10. Combine whole spices in spice bag & tie:
-cinnamon
-whole all spice
-mustard seeds
-whole cloves
COOK:
1. Combine spice bag, sugar and vinegar in a pot.
2. Bring to a boil until sugar dissolves & then reduce heat to a simmer.
3. Pour hot pickling liquid over the vegetables.
4. Cover & let rest in the refrigerator for 12-18 hours.
5. Bring mixture to a boil, stirring frequently to prevent scorching.
6. Reduce heat & simmer at about 180 degrees.
7. Get your hot water bath canner ready & start warming the water to a simmer.
FILL:
1. Pack hot relish in your clean hot jars, leaving 1/2 inch head space at the top of each jar.
2. Add 1/8 tsp of pickle fresh granules to each jar. (optional)
3. Remove air bubbles & wipe the jar rims clean.
4. Add your lids and rings.
5. Lower your jars in the water bath canner. Ensuring that the jars are submerged completely. Water must cover jars by 1 inch.
6. Adjust heat to medium high, cover the canner and bring to a boil.
7. Once the water is at a rapid boil, process pints or 1/2 pints for 10 minutes.
8. Once your processing time is done, turn off the heat & remove the lid. Allow the jars to sit for 5 minutes before removing from canner.
9. Remove jars & set on a towel to cool for at least 12 hours before removing the rings.
Reusable tattler lid notes:
1) When packing the jars & adding your lids & rings, do not tighten rings as you would with metal lids. Add your rings but barely tighten them. If you tighten too much, they won't seal properly.
2) Once you remove your jars from the canner, you'll need to use a towel & tighten down the rings where you used tattler lids. If you do not tighten the rings after processing, they may not seal properly.
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Love it, I've been making this all year with fresh veggies, made mine Dill. Yummy. Blessings to you and your family.
This is so well done; the video, the instruction, the recipe.
Thank you so much Susan, I really appreciate that! 💗
I understand the reusable lids, but did you know that a few years ago when lids were hard to find, so companies started making a rubber seal so you can reuse lids. Of course not damaged lids, but a lid with good rubber that's been used, works perfectly!
I heard a tutorial by the extension service so I tried it. Yup, you can reuse lids and they seal great. Just thought I'd let you know.
Thanks so much for the tutorial!
Looks awesome Tina!! Well done!
Thanks Jason! Hope summer’s treatin’ you well this yr! 😊
Thank you, I did made some today following your recipe and it came out really good and delicious.
Yay! Great! This recipe is so good. We are still eating relish from this batch! 😋
Well done 👍
It looks delicious
Thanks Steve! It turned out good…I always love this recipe! 😋
Hi there,
I made a cucumber relish from another recipe which involved scooping out the seeds in the middle. My Mum was horrified at this. I've just watched your brilliant video and notice you left the seeds in. Do you find this relish to still be kind of crisp and crunchy? Did you ever make this and leave the seeds in?
All the best from the UK...Scotland,
Take care,
Monique 💕
Thanks for sharing
Thanks for watching!
Great video! I’ve been trying to work up the courage to learn how to can. It intimidates the hell out of me.
Just gotta jump in and start! You’ll see that it’s really easy! 😉
me tooo we must step out of our comfort zone!!!I. I,m sue your younger than ME so just do it Im 2wks be 83 its life best to do something different . go for it
Just came across your channel, loving it!! I would love to try this but unfortunately we don't have pickling salt or pickling granules here (I'm in Ireland) canning/preserving etc is pretty much unheard of here and the jars are so expensive (over $5 for 1) we can't buy bulk. It's such a shame!!
Wow! $5 a jar?! Goodness that’s expensive. When I see comments like this it really makes me sit back & realize how blessed we are here in the US as far as what we have available. I love Ireland…so beautiful there. I’ve always wanted to visit one day! But with this craziness going on, I think it’s best to stay close to home for now unfortunately. Thanks for joining our channel, so glad you’re here! 😊
Kosher salt is the same I used it for pickling onions and gherkin
If you buy jars of pasta sauce or any items that are packaged in a jar with a pop-up lid, you can use those jars to can in.
Have you ever got tomato sauce that comes in a jar
Can we use regular salt?!? I’m in Pakistan and never heard of pickling salt here?
You can use kosher salt
Is the pickle fresh granules like pickle crisp? Also, does the relish get thick or does it stay running?
Hey Debbie! Yes the granules are the same thing as pickle crisp. And the relish does thicken & get a syrupy consistency that we’re used to in relish! 😊
@@HomeFreeAlaska Thank you!
Can I just let the spices boil in the pot without a bag? I don’t have a tea towel I can use either.
Well, you boil them in the bag so you can remove the bag later…if you just put all the spices in the pot, there’s no way to remove them before canning and the flavor may be too strong if they’re not removed. I’ve always followed the recipe to use a bag, so I really can’t say how it would turn out if you just add them to the pot. Sorry!
How long does this last on the shelf? Also, how long until it’s ready to eat?
Hi Cynthia! It’s ready to eat right away & should be shelf stable for at least a year! 😊
@@HomeFreeAlaska thank you! It’s delicious!
I can’t get your recipe to come up.. When I touch on the link it gives me many different ones and when I touch on you it takes me right to the video 🤷🏻♀️
Hey there. Hmmm, I'm not sure why it's doing that for you because I just went to the video and it works fine. The recipe is in the description section of the video. I typed it all out, ingredients and all. Let me know if you still can't pull it up, I'm happy to email it to you. You can email me at blessedandbeautifulhomestead@gmail.com
Are slicing cucumber good for canning?
Yes absolutely!
Thanks! We somehow planted slicers instead of picking cucumbers and have a load of them!
@@cornbread2u2 oh yeah you can totally can them up!
How do you know they’re sealed without the pop
Because they were processed for the required amount of time & the kids are snug as they should be.☺️ We actually still have some of this relish and the color/texture everything is awesome!
Those salad cukes will work but pickling cukes work much better. Been making cases of relish every year for the past 23 years and one batch I made with salad slicing cukes was the worst.
Plant National Pickling cukes or #57 pickling cukes and see the difference for yourself.
Also. Apple cider vinegar tastes better than white vinegar.
Lol thanks Tom! I’m not opposed to looking into other variations of recipes. Lots of ideas out there. But I’ve been making this recipe for a while now & we love it! I’ve had zero issues using salad cucumbers. I’ve actually used both before, just depends on what I have on the counter that needs to be put up! Thanks for your comment & for watching! Have a great wknd! 😊
Be nice to list the recipes. Links take you to other videos
Hi Jay, the recipe is listed in the video description like I said it would be. The links in my description do not take you to other peoples videos so I’m not sure what you’re talking about. I think you might have just emailed me too? Was that you? If so, I replied to your email and copied the recipe from my video description for you to help you out! Happy canning!
Зачем столько раз вода??????
Why did you waste so much of top and bottom of peppers 😮
To each their own friend.😘
You didn’t mention as I was following your directions ANY measurements of ANY sort
She said MULTIPLE times in the video that the recipe is in the video description.
Exactly! Lol. 🤷🏼♀️
Video description Rob! 😉 I did mention that in the video!