Best 8 Grandmas Cucumber Relish Recipes

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

EASY HOMEMADE CUCUMBER RELISH

Steps:

• Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
• Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
• Chop peppers and onions. Add to cucumbers.
• In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
• Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.

GRANDMAS CUCUMBER RELISH

Steps:

• 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
• 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
• 3. Drain all the liquid from the vegetables and put them in a large pan.
• 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
• 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
• 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
• 7. Place jars upside down for 10 minutes. Return to upright position and cool.
• 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

GRANDMA'S OLD-FASHIONED SWEET RELISH

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

END OF GARDEN RELISH

Steps:

• Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.