This weekend is full of the fall canning I won’t have time for in a few weeks. It was originally scheduled for September long weekend and wasn’t supposed to be as busy as it’s ended up. The list for this weekend was supposed to be Spaghetti Sauce (recipe here), Cabbage Borscht (recipe to come), and Dill Pickles (my grandma’s recipe). The first hurdle we had to jump was that my mom couldn’t FIND my grandma’s pickle recipe. The second hurdle, which I’m still jumping, is that my mom bought ingredients to also make Salsa and Relish, both of which we made last year and I don’t need any more of.
Now, the thing you must know before I continue is that I don’t like cucumbers. I don’t like the smell, I don’t like the texture, I don’t really like anything about them. This dislike extends to pickles and relish. The only pickles or relish that I eat are my mom’s homemade pickles and relish. (My mom did a LOT of canning when I was growing up.) The relish recipe I’m about to share with you is the only relish I enjoy. We couldn’t find my grandma’s pickle recipe tho, so we found one that my mom thinks was similar and we’ll see how they turn out.
1 1/2 dozen large cucumbers
1 green pepper
2 red peppers
1/2 cup pickling salt
6 cups water
2 cups sugar
1/2 cup flour
1.5 tbsp mustard powder
1 tsp turmeric
2/3 cup pickling vinegar
1. Shred cucumbers, onions, and peppers in a food processor (large shred). Put in a large bowl and add pickling salt and water. Let sit for 4 hours.
2. Drain veggies and place in pot. Add enough pickling vinegar to just cover the veggies. Add 2 cups of sugar and cook till vegetables are translucent.
3. Make a thin paste of the flour, mustard powder, turmeric and 2/3 cup vinegar. Add to pot and stir till thickened.
4. Add 3-4 drops of green food colouring (optional, it’s very yellow without it) and put into hot pint jars. Place new, sterilized seal lid and ring. It’s safe to let it sit at room temperature unless it doesn’t seal.
Yield – 7-8 pint jars depending on the size of your cucumbers.