When I saw the ingredient for the can jam this month I must admit, my heart sank a little. Pickled cucurbits and I have a rocky past. Sometimes they’re moldy, sometimes they’re way too vinegary, they’re never great. Last year’s pickles are in the vinegar camp so we’ve been chopping them to use as relish. And then I read somewhere that someone — links would be helpful here, don’t you think? — is making mustard, ketchup, and relish for Christmas gifts. What a great idea. So this year I’m making hot dog relish too and I hope to tackle the pickles after the Tigress posts her cucurbit round-up.
FRUIT: cucumbers, onions, peppers
SOURCE: farmer’s market and our vegetable garden
RECIPE: from the book Pickles and Relishes
Combine 4 cups chopped cucumbers, 2 cups chopped onions, 1 chopped green pepper, and 1 chopped red pepper in a large bowl.
Sprinkle with .25 cup pickling salt and cover with cold water.
Let stand for 2 hours and then drain thoroughly, pressing out the excess liquid.
In a large pot, combine 3.5 cups sugar, 2 cups cider vinegar, 1 Tablespoon celery seeds, and 1 Tablespoon mustard seeds. Heat to boiling.
Add the drained vegetables and simmer for 10 minutes.
Hot pack into half-pint jars with 1/2 inch headspace.
Process in a boiling-water bath for 10 minutes.
YIELD: 7 half-pints
TASTE: I’m keeping my fingers crossed
EDITED TO ADD: I wrote this post before I had finished canning the relish (got to make the deadline, you know) and I have to say, I am not pleased with how this relish turned out. It is much more like pieces of vegetables floating in brine than an actual relish. Hopefully if will taste alright and we can salvage it but I even have my doubts about that.