Cucumber Relish Recipe Request

[SweetMissDaisy]

Hi!
I want to make cucumber relish (normally I make zucchini relish), so I thought I would check in here and see if there are any favorite cucumber relish recipes you use... ??

 

[jojo54]

I made this last year without the food coloring. It tastes like green hot dog relish.

GREEN SWEET RELISH

6 c. ground unpeeled med.-lg. cucumbers
3 c. ground onions (2 lg.)
2 c. chopped celery (1 stalk)
2 chopped green peppers
1 chopped sweet red pepper
1/4 c. salt
1 qt. cold water
1 qt. white vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
Green food coloring
Prepare vegetables (grind all with coarse food chopper blade) and combine in a large enamel pan. Add salt and water; let stand overnight. Drain well. Add remaining ingredients. Heat to boiling. Simmer 10 minutes. Seal in hot sterilized jars. Makes 12 pints. Good on hamburgers or in potato and macaroni salad.


I made this one last year using cukes instead of zuc. Very nice.

Zesty Zucchini Relish

12 c zucchini, finely chopped
4 c onion, chopped
3 bell peppers, seeded & chopped (I used 2 red, 1 green)
1/3 c pickling salt
2 1/2 c sugar
2 c white vinegar
1 Tbsp nutmeg
1 Tbsp ground turmeric
4 Tbsp prepared horseradish
1 jalapeno, including seeds chopped (I used a chili pepper)

Put the zucchini, onion, peppers & salt in a large glass or stainless steel bowl. Cover & let sit for 12 hours or overnight at room temperature. Drain & rinse with cool water. Squeeze out as much liquid as possible with your hands.

Place the drained vegetables in a large stainless steel or enamel saucepan. Add the sugar, vinegar, nutmeg, turmeric, horseradish & chili pepper. Bring to a boil. Reduce & allow to simmer for about 45 minutes stirring from time to time. It is done most of the liquid has been reduced & it has the consistency of a thin relish.

Fill the hot jars with the hot relish leaving 1/2-inch head space. Clean the rims. Put the top on & hand screw on the neckbands. Place the jars back into the boiling water & process for 15 minutes. Turn off the heat & let sit for 5 more minutes. Remove the jars, do not dry them, and let them sit for 12 - 24 hours to cool. If the top does not pull downwards the relish has not been processed properly, either refrigerate & use or reprocess.
Makes 10 half-pints

 

[SweetMissDaisy]

THANKS! ...I never thought to use my zucchini relish recipe with cuc's instead of zuc's! But I think I'll give these a try ... I've got nearly 30 lbs of cucs to process!