Sweet & Spicy Relish

Yellow Dot Hot Dog Relish

3½ lbs cucumbers, (8 cups, shredded)       

2 cups onion, finely chopped

¼ cup canning salt

Sprinkle onion and cucumbers with salt and add enough cold water to cover; let stand at room temperature for 2 hours.  I did not brine the cucumbers in ice water or salt water overnight this time.  Fresh picked out of the garden and processed.

1½ cup cider vinegar

½ cup red wine vinegar (only because I didn’t have enough cider vinegar)

2¾ cups sugar

½ tsp celery salt (only because I was out of celery seed)

2 Tbsp ground mustard

1 Tbsp mustard seed

1 Tbsp red pepper flakes

1 tsp ground turmeric

Drain and rinse, drain and rinse, drain and rinse cucumber mixture.  Bring vinegar, sugar, celery salt, ground mustard, mustard seed and turmeric to a boil.  Add cucumber/onions and red pepper flakes and return to a boil.  Reduce heat slightly and simmer 15 minutes, stirring often until mixture begins to thicken; spoon into hot sterilized jars, and process in boiling water bath for ten minutes.  Yield:  4 pints 

© Crackerberries 2013

Piccalilli

Piccalilli

What better way to pay tribute to National Hot Dog Day than to make a homemade batch of relish? 

6 cups small cucumbers, finely chopped, seeds discarded

4 cups diced onions

4 cups green/banana peppers, finely chopped, seeds discarded

4 cups green tomatoes, finely chopped, seeds discarded

2-3 red Chile peppers (optional – I just happened to have some and thought they would add to the color of the relish.

Soak chopped cucumbers overnight in ice water.  The next morning, drain and add the remaining vegetables and mix well.  Sprinkle with ¾ cup canning salt, place dish towel over container and let stand at room temperature for 4-6 hours.  Rinse, drain, squeeze out excess liquid.

1 quart apple cider vinegar

5 cups sugar

1½ tbsp mustard seed

½ tbsp celery seed

½ tbsp tarragon leaves

½ tbsp whole cloves

½ tbsp whole all spice

½ tsp turmeric

½ tsp ginger

1 tbsp red pepper flakes

Tie the mustard seed, celery seed, tarragon leaves, cloves and all spice in a cheese cloth and add to vinegar and sugar and bring to a boil.  Let it boil for five minutes then add veggies, turmeric, ginger and pepper flakes.  Return to a boil and simmer 15 more minutes.  Spoon into hot sterilized jars and process in boiling water bath for 5 minutes; yield: 7 pints

© Crackerberries 2013

Zucchini Relish

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  My grandmother died and no one wanted to share that recipe with me.  Finally, I twisted some arms, and broke some legs, and one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side of the family).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

I'm taking a big chance giving the secret away, but seeing how they don't read my blog, I'm going to share it and no one will even know.  Enjoy, it really is a tasty relish.

12 cups shredded zucchini
4 cups finely chopped onions
4 cups finely chopped green/red peppers

Combine veggies in large glass bowl.  Sprinkle with 1 cup canning salt, cover with plastic wrap, and refrigerate overnight.  Drain and rinse well.

2½ cups white vinegar
6 cups sugar
¾ tsp nutmeg
1½ tsp celery salt
½ tsp black pepper
¾ tsp turmeric
2 tbsp cornstarch
1 tbsp dry mustard

Combine all ingredients except for the cornstarch.  Cook in preserving pot until it starts to thicken (about 30 minutes).  Stir often.  Add cornstarch mixed with a little water during the last 5-10 minutes of cooking.  Pour into hot sterilized jars and process in boiling water bath 10 minutes.

© Crackerberries 2012

Zucchini Relish... it's no secret!

Ecclesiastes 1:9 That which has been is what will be, that which is done is what will be done, and there is nothing new under the sun.

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  Nine years, my grandmother has been dead and no one wanted to share that recipe with me.  Finally (I cannot divulge who) one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

This is NOT that recipe — they would have to kill me for sharing something that has been a secret for however long.  This is the Anderson family zucchini relish recipe and I’m not good at keeping secrets.  Enjoy!

7 cups shredded zucchini

1¼ cup grated carrots

2 cups diced onions

2 jalapeño peppers, minced

1 cup finely chopped green pepper

¼ cup canning salt

Combine in large bowl and mix well.  Sprinkle with salt.  Break two trays of ice cubes over the top; cover with plastic wrap and let stand in fridge overnight.  The next morning, drain and rinse, and drain and rinse, and drain and rinse; (drain and rinse well).  Squeeze out excess water (when you put in strainer, lay a piece of cheese cloth in the strainer and then you can squeeze out the excess water).

Prepare jars.

2 cups sugar

1½ cup apple cider vinegar

2 tsp celery seed

1 tsp red pepper flakes

½ tsp each of the following:  cinnamon, nutmeg, allspice, turmeric, ground pepper

Combine sugar, vinegar and spices in preserving pot; bring to a boil.  Add veggies and return to boil; reduce heat and simmer (STIRRING OFTEN) for 25 minutes.

½ cup apple cider vinegar

1½ tsp Colman’s English mustard

2 tsp cornstarch

Combine vinegar, mustard and cornstarch in small bowl and mix well until paste is formed.  Add to veggies and cook, stirring constantly for five more minutes or until thickened.

Remove from heat, spoon into prepared preserving jars; process in boiling water bath for 10 minutes.  Yield:  7 – 8oz jars

© Crackerberries 2011