My cucumber plant has been struggling, but I found two yellowing ones hiding underneath the leaves and one nice new one near the top. The yellow ones weren't good for eating raw, so I decided to make all of them into pickle relish. I couldn't find a recipe that small, so I took one from my Farm Journal's Freezing and Canning Cookbook and adjusted it down.
3 medium cucumbers (2 cups) diced
1/2 cup chopped onion
1/2 cup chopped mild peppers
1 tablespoon pickling salt
1/2 cup cider vinegar
1 tablespoon yellow prepared mustard
scant 1/4 teaspoon celery seed
1/4 teaspoon mustard seed
scant 1/8 teaspoon nutmeg
scant 1/8 teaspoon black pepper
scant 3/4 cup sugar
|Dice the vegetables.|
|Make a brine and soak vegetables.|
|Strain and rinse away excess salt.|
Cover the vegetables in the brine and let them rest in the refrigerator for a minimum of three hours.
Strain the vegetables and rinse them well to remove excess salt. Use nonreactive utensils, bowls, strainers and pans to prevent the acidic ingredients from taking on a metallic taste.
|Mix the vinegar, sugar and spices.|
|Simmer until vegetables are tender.|
|Follow safe canning procedures.|
|One half pint in my small canner.|
If you want to preserve your pickle relish for longer storage, use the water bath method (click here for step-by-step directions) and process for 10 minutes (adjust as necessary for your elevation).
Since I do small batch canning, I invested in a Norpro Asparagus Stainless Steel Cooker/Steamer. It doubles as a small canner that can hold one half pint or one pint with the required one inch of water over the lid. I cook with propane (even in the kitchen), so I don't have to heat or maintain a large volume of water at a rolling boil for small batches.
And there you have it. A small batch of great tasting pickle relish. This recipe will give you two half pints, or one pint. I processed one for saving and put the second in the fridge for immediate use.
My dad would have been proud of me. He was the pickle and relish maker in our city-folk family. The funny thing is that I don't remember watching him do it.
|The finished pickle relish.|
Do you make pickles or relishes? What are some of your favourite recipes? Do you have to adjust recipes for small batches? -- Margy