The cucumbers keep on coming! Not that I’m complaining. 🙂 Relish seemed like a fun use to preserve them, beyond another batch of pickles. This was pretty easy, though needed a lot of improvising. I liked the final results, but we’ll see how they are after a few weeks.
- About 4-5lbs pickling cucumbers (approx 10-11 cucumbers). Chop them as fine or as thick as you like your relish – if you use a food processor, watch it because it gets fine quickly!
- 1 onion, finely chopped
- 4-5 tablespoons kosher salt (more if you’ve finally chopped the dukes, less if not)
- 2 cups apple cider vinegar
- 1 cup water
- 2 tsp dried dill
- 2 tsp dry mustard
- 3 tsp cornstarch
- 1 tsp ground ginger
- 2 tsp turmeric
- 2 tablespoons sugar
Place the chopped cucumbers and onion half in a large colander and toss with the kosher salt. Let drain for about 4 hours.
In a large pot, mix vinegar, water, dill, mustard, cornstarch, ginger, turmeric and sugar. Heat on high, stirring occasionally until it begins to boil. Press any remaining liquid from the vegetables and add them to the boiling vinegar. Let it come to a boil again, then pack into prepared jars. If you did a rough chop, you’ll need a few more jars. I got 4 half-pint jars from a fine chop.
Seal and process in a boiling water bath for 15 minutes.