A Crisp and Tangy Treat: Homemade Cucumber Relish
Cucumber relish is a classic condiment that adds a bright and crunchy element to sandwiches, hot dogs, burgers, and more. Making your own relish at home is surprisingly easy and allows you to control the sweetness and spice to your liking. This recipe yields a delicious and versatile relish perfect for enjoying all year round.
Ingredients:
- 4 pounds cucumbers, peeled, seeded, and diced
- 2 large onions, finely chopped
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/4 cup water
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon turmeric powder (optional, for color)
Equipment:
- Large pot
- Canning jars and lids (sterilized)
- Ladle
- Jar lifter
- Water bath canner
Instructions:
1. Prepare the Cucumbers and Onions:
- Peel and seed the cucumbers. You can use a spoon to scoop out the seeds. Dice the cucumbers into small pieces.
- Finely chop the onions.
2. Combine the Ingredients:
- In a large pot, combine the diced cucumbers, chopped onions, sugar, vinegar, water, salt, mustard seeds, celery seeds, black peppercorns, and turmeric powder (if using).
3. Cook the Relish:
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce heat to low and simmer for 15-20 minutes, or until the cucumbers are tender and the relish has thickened slightly. Stir occasionally to prevent sticking.
4. Canning:
- Sterilize the jars and lids: Wash the jars and lids in hot soapy water. Place them in a boiling water bath for 10 minutes to sterilize.
- Ladle the relish: Using a ladle, carefully fill the hot sterilized jars with the hot relish, leaving about 1/2 inch of headspace at the top.
- Wipe the rims: Wipe the rims of the jars with a clean damp cloth to remove any spills.
- Secure the lids: Place the lids on the jars and screw on the rings until they are fingertip tight.
- Process in a water bath: Place the filled jars in a water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring the water to a boil and process for 10 minutes.
- Remove and cool: Carefully remove the jars from the water bath using a jar lifter. Allow the jars to cool completely on a clean towel. You should hear a distinct "popping" sound as the lids seal.
Storage:
- Store your homemade cucumber relish in a cool, dark place. Properly canned relish can last for up to a year.
Tips:
- For a spicier relish, add a pinch of red pepper flakes or a few chopped jalapeño peppers.
- For a sweeter relish, add a tablespoon or two more sugar.
- To adjust the texture, you can process the cucumbers in a food processor for a smoother relish.
Enjoy your homemade cucumber relish on sandwiches, burgers, hot dogs, or as a side dish with grilled meats!
