Now that our gardens are in full swing, over abundant in produce and demanding attention every day to keep it that way....what can we do with all the fruits of our labor.....allowing it to waste away is not an option at Sage Hill...so, the work and the fun begins.
Today we are utilizing all the extra cucumbers, about a half bushel...we have shared, sold, and eaten many...well, actually a lot.
Pickle relish is one of those items that must be carefully scrutinized when purchasing at the super-market...most have High Fructose Corn Syrup, and very high Sodium content...mine will have neither.
~
Mothers Pickle Relish~no doubt my grandmother's too~
( I've adjusted the amount to a smaller batch )
~
5 pounds-small to medium size cucumbers
1 large sweet onion
1 Tbsp Pickling Salt
3 cups sugar
1-3/4 cups cider vinegar-5% acidity
1 Tbsp whole Allspice
1 Tbsp whole Cloves
1-3" cinnamon stick
~
Wash cucumbers and remove the darkest end of the cucumber( blossom end ) this is usually bitter.
Chop cucumbers and onion by hand or in a food processor-combine in a large -non reactive bowl-Sprinkle with pickling salt-mix well-cover and let stand overnight. ( refrigerate )
Next day...Drain well, tie all spices in a cheesecloth bag
In a 6/8 quart saucepan combine vegetable mix, spice bag, and all other ingredients.
Bring to a boil over medium high heat-stirring occasionally.
Boil for 10 minutes-stirring often to avoid sticking.
Remove from heat and remove spices.
Fill hot jars with mixture leaving 1/2 inch space between jar rim and lid.
Carefully run a non-reactive spatula around the inside of jar to release air bubbles.wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in a boiling water canner for 15 minutes.
~
I use pint size jars and an open top canner...place jars in canner-cover with boiling water to just over the lids...this will assure sealing and the proper action to avoid spoilage....
TIP: Jars that do not seal in a few hours should be left in the frig to eat or thrown out...never store unsealed jars. The content will spoil.
~
Today we are utilizing all the extra cucumbers, about a half bushel...we have shared, sold, and eaten many...well, actually a lot.
Pickle relish is one of those items that must be carefully scrutinized when purchasing at the super-market...most have High Fructose Corn Syrup, and very high Sodium content...mine will have neither.
~
Mothers Pickle Relish~no doubt my grandmother's too~
( I've adjusted the amount to a smaller batch )
~
5 pounds-small to medium size cucumbers
1 large sweet onion
1 Tbsp Pickling Salt
3 cups sugar
1-3/4 cups cider vinegar-5% acidity
1 Tbsp whole Allspice
1 Tbsp whole Cloves
1-3" cinnamon stick
~
Wash cucumbers and remove the darkest end of the cucumber( blossom end ) this is usually bitter.
Chop cucumbers and onion by hand or in a food processor-combine in a large -non reactive bowl-Sprinkle with pickling salt-mix well-cover and let stand overnight. ( refrigerate )
Next day...Drain well, tie all spices in a cheesecloth bag
In a 6/8 quart saucepan combine vegetable mix, spice bag, and all other ingredients.
Bring to a boil over medium high heat-stirring occasionally.
Boil for 10 minutes-stirring often to avoid sticking.
Remove from heat and remove spices.
Fill hot jars with mixture leaving 1/2 inch space between jar rim and lid.
Carefully run a non-reactive spatula around the inside of jar to release air bubbles.wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in a boiling water canner for 15 minutes.
~
I use pint size jars and an open top canner...place jars in canner-cover with boiling water to just over the lids...this will assure sealing and the proper action to avoid spoilage....
TIP: Jars that do not seal in a few hours should be left in the frig to eat or thrown out...never store unsealed jars. The content will spoil.
~
Bea Rigsby-Kunz
No comments:
Post a Comment