Pickles and Relish

Just so ya know. I practice what I preach.

 Or at least I make a huge attempt trying too.

 

After posting a few recipes on what to do with our cucumbers, I gave it a try.

 

First, I did a Real easy one that requires NO canning.

Refrigerator Pickles

3 c. cucumbers, peeled and sliced
1 onion, thinly sliced
3/4 c. sugar
2/3 c. white vinegar
1/2 t. celery seed
1/2 t. mustard seed
1/4 t. salt

Mix cucumbers and onion in a glass or plastic bowl; set aside. Stir remaining ingredients together in a microwave-safe container. Microwave on high for 3 minutes, stirring after 2 minutes. Pour over cucumber mixture. Cover and refrigerate for 24 hours before serving to blend flavors. Keep refrigerated. Makes one quart.

 Just leave them in the refrigerator and enjoy them as you want.

Makes a nice addition to a meal as a side dish, or on a sandwich.

 Nice huh?!

 This was my very first attempt at doing relish.

 I used the recipe that I posted last week.

 Here it is again...

 

Sweet Pickle Relish

• 4-6 large unpeeled cucumbers - grated (The seeds don't bother me but scoop out the seeds before grating if you wish.)
• 1 1/2 cup grated carrots (I don't even peel them, just wash good)
• 2 medium sized onions, grated
• 2 Tablespoons salt

Combine this mixture, stir, and let sit 3 hours.

Drain.

In a medium saucepan, combine and bring to boil:

• 1 1/2 cup vinegar (white or cider)
• 2 1/2 cups sugar (white, granulated)
• 1 1/2 teaspoon celery seed
• 1 1/2 teaspoon mustard seed
• the cucumber mixture, drained, above

(no substitutions on this recipe - use the spices as listed.)

Stir well and occasionally while cooking -Simmer 20 minutes.

Put in hot, sterilized jars. Add lids and rings.

Water bath for 10 minutes.

Looks Good, Don't ya think?!

 Stay tuned for my next post on what I did with all of my Yellow squash...