We have a serious cucumber problem at the moment. I have already shown you a photo of the cucumbers we picked last week. In one day, after being away for 5 days, we picked 17. We ate cucumber every day, gave away as many as we could, made bread and butter pickles, this relish recipe, put 2 in the dog’s big pot and have one left. Good effort I thought, then …
We arrived back in Bridgetown last night to find 19 more cucumbers on the vines. Yes, you read right, 19!!! I spent this evening knocking on my neighbours’ doors offering cucumbers. It is such a pity they all come at once.
This is a very tasty way to preserve cucumbers. We have already eaten a jar of it and highly recommend it.
Again, I searched my books (and I have plenty) but decided on this recipe from bestrecipes.com.au.
- 2 kg cucumbers, peeled and diced
- ¼ cup salt
- 1 red capsicum, diced
- 1 green capsicum, diced
- 250g brown onion, peeled and diced
- 3 sticks celery, diced
- 15g mustard seeds
- 350g sugar
- 430mls white vinegar
- Place the diced cucumber in a bowl and sprinkle it with salt.
- Stand for, at least, 3 hours or overnight. I left mine in the fridge overnight.
- Drain the liquid from the cucumbers.
- Place all the ingredients in a large saucepan and stir over low heat until the sugar dissolves.
- Increase the heat and bring to the boil.
- Simmer until the vegetables are well cooked. The recipe said 30 minutes but I simmered mine for 45 minutes.
- Pour into hot jars and seal.
The recipe does not say to thicken the relish but I decided to as I don’t like mine too runny. I added one 20 mil tablespoon of Clearjel before putting the relish in the jars. I then processed my relish in boiling water for 10 minutes. The recipe does not call for the relish to be processed in boiling water but, because I envisaged it might take a while for us to get through all the jars, I decided to do so.
If you decide to thicken your relish with cornflour (cornstarch), I wouldn’t process it in the boiling water. Cornflour is not stable at high temperatures.