Jam and Preserve Recipes
Cucumber Relish
There is so much more to Cucumbers than being a limp garnish - try this tasty relish - a big surprise
Ingredients
Cucumber
2lb
Red Bell Peppers
1 each
Onions (medium),
Peeled and chopped
Peeled and chopped
2 each
Garlic Clove,
finely chopped
finely chopped
3 each
1pint
500 ml
Lemon
3 each
Ginger, fresh
1 each
Sugar, White granulated
8 oz
250 g
2 tbsp
Celery Seeds
1 tsp
Turmeric
1 half tsp
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Method
- ***START THE DAY BEFORE***
- Peel the cucumbers and chop quite small
- De-seed the pepper and chop to the same size as the cucumber
- Peel and chop the onion
- Put all of these ingredients into a large bowl and sprinkle generously with sea salt. Cover and leave overnight
- Next day, rinse well and leave to drain
- Wash and rinse your jars and place in a warm oven to dry and sterilise
- Prepare a separate pan with a cloth and hot water ready to water bath the pickle
- Put the vinegar, sugar, lemon juice and zest into a large pan and bring to the boil. Make sure that the sugar is thoroughly dissolved
- Select a piece of ginger around 20cms or 4 inches long - peel and chop finely
- Add all remaining ingredients and cook together for 5 minutes or until hot
- Fill your jars ensuring that the solids and the vinegar are evenly distributed between the jars. Seal the jars
- Place them into the prepared water bath and then process for 10 minutes to secure the shelf life
- Store away from strong light and refrigerate when opened. Keeps for around one year
How long will it take to make?
Preparation time:
20 mins
Cooking time:
20 mins
Total time:
40 mins
Soaking overnight
not included in total time
How much?
approx. 8-10 212ml/8oz jars
Look after it
Keeps for around a year at ambient temperature, refrigerate once opened
Rosie's Preserving School Workshops
Cucumbers
