Last week we were given some cucumbers by a friend. They were too unevenly sized to pickle. So, I looked around for a relish recipe to try. After some Googling, I came up with what is below.
Now, I can chop as finely as the next fellow, but the idea did not appeal. Another idea, however, did. I got out the meat grinder and set it up using the plate with the biggest holes. Then:
- I washed, trimmed, quartered, and deseeded the cucumbers. Some needed more slicing so that they would go into the grinder.
- After grinding all the cucumbers, I scooped them into a large measuring jug (leaving the liquid behind) and found that I had eight cups of them.
- Having 8 cups of cucumbers, I then put peeled and roughly chopped onions through the grinder until I had four cups of onion.
- Next through the grinder went cored and sliced sweet red peppers until I had four cups of them too.
- (I was actually a bit short of onions and peppers to keep a proper ratio. So, to make up the difference, I ground half a cup of celery.)
- All of the above, including their juice, went in to a large glass bowl with 1/2 a cup of pickling salt. I gave it a good stir round and left it for two hours.
- After the two hours were up, I poured off the liquid and rinsed the mixture twice, then left it to drain.
- In my 5 and a bit quart Le Creuset, I brought to the boil 4 cup of white vinegar, 7 cups of white sugar, 2 tablespoons of celery seeds, 2 tablespoons of mustard seeds, and between a half and a full teaspoon of turmeric.
- I let this simmer for 10 minutes and then added the vegetable mixture.
- I brought the whole lot to a boil and simmered it until it thickened: about 15 minutes.
- I sterilised some pint jars using the oven method.
- Into the jars went the relish, leaving 1/2 an inch head space.
- The filled and capped jars had a bath in boiling water for 15 minutes.
Now I have to wait for another 24 days until I can try it as it should rest for four weeks before opening.