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...

Sweet Pickle Relish

Sweet Pickle Relish - canning recipe  

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.

NOTE-If you want the relish to look a little more green, add a few drops of green food color. I'm pretty sure I did that when I made this batch of relish.

Many thanks once again to At Home My Way www.athomemyway.blogspot.com

Now here is a personal though that I have...How about substituting some zucchini in place of some of the cucumber? I am pretty sure it has been done. Just a thought on using your garden to it's fullest and getting a few extra vegetables into the diet.

(Cucumber) Dill Pickles

I have some cucumbers growing in my garden and thought this recipe looked easy enough to try.

 I hope you think so too.

 

 

This is what the author said about the process...
Just fill a jar (we used an old pickle jar) with the ingredients, let it sit on the counter for 3 days, and then refrigerate. They are supposed to keep for one year like that in the fridge, without canning! 



Best Dill Pickles EVER (Just like Clausen)
(Easy - No Canning!)

Ingredients:

• 1 gallon cucumbers
  
• 1/3 cup dried minced onion (you get in the spice isle)
  
• 6 garlic cloves, peeled, and chopped small
  
• 1/2 tablespoon mustard seeds
  
• 6 heads fresh dill
  
• 1 1/2 quarts water
  
• 2 cups cider vinegar
  
• 1/2 cup canning salt (do NOT use regular salt - use CANNING SALT)

Directions:

Wash and slice cucumbers lengthwise into spears. Add the dill in the jars first, then put in the sliced cucumbers.

Boil liquids and all seasonings to dissolve the salt then cool. Pour over pickles. Put lid on jar and let sit on counter for three days turning them occasionally  After 3 days on the counter, refrigerate overnight. 


Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

Recipe from www.athomemyway.blogspot.com Thank You!