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The Best Relish I've Ever Had
The Best Relish I've Ever Had
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
550 minutes
Tangy childhood relish: Cucumbers, onions, turmeric, ginger, celery seed.
Ingredients:
  • 7 large English cucumbers
  • 4 large sweet onions, peeled
  • 0.25 cup pickling salt
  • 3 cups white sugar
  • 0.5 cup all-purpose flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon celery seed
  • 3 cups distilled white vinegar
  • 1 cup water
  • 4 (1 pint) canning jars with lids and rings
Instructions:
  • Grate cucumbers and onions using the large holes of a box grater into a large bowl. Sprinkle pickling salt over the grated vegetables. Seal the bowl tightly and let it rest at room temperature for 8 hours to overnight.
  • Press the cucumber mixture to extract excess liquid; then, set aside.
  • Combine sugar, flour, turmeric, ginger, and celery seed in a separate large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth, then mix in the cucumber. Boil and cook, stirring often, until the relish thickens, about 15 minutes.
  • Place jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill hot, sterilized jars with relish, leaving 1/4 inch space from the top. Gently run a knife or spatula inside the jars to eliminate air bubbles. Clean jar rims with a moist paper towel. Secure lids and tighten rings.
  • Fill a large stockpot halfway with water and bring to a boil. Carefully lower the jars onto a rack in the pot using a holder, leaving a 2-inch space between them. If needed, pour more boiling water into the pot until the water level is at least 1 inch above the tops of the jars. Cover the pot, bring the water to a full boil, and process the jars for 10 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, spacing them several inches apart to cool. After cooling, press the top of each lid with a finger to confirm a tight seal. Store in a cool, dark place.

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