Tuesday, August 30, 2011

Canning Part 2: Sweet & Spicy Cucumber/Zucchini Relish

Making this relish recipe was a no-brainer. I had all the ingredients on hand. I actually tweaked a couple recipes to get to this. It should be interesting to see how (if) it turns out.

Sweet & Spicy Cucumber/Zucchini Relish
4 whole cucumbers, any kind (I had leftovers from canning pickles)
2 whole medium zucchini (lots of zucchini from the farm this week)
4 stalks celery
1 whole red bell pepper
1 jalapeno peppers (from farm)
6 cloves garlic (farm)
2 cups apple cider vinegar (leftover from canning pickles)
1 cup brown sugar
1 cup white sugar
4 T Salt
2 T Mustard Seed
1 T Celery Seed
1 T Crushed Red Pepper Flakes

In food processor, process all veggies on the chop mode, finely chop all but do not puree.
Put veggies and remaining ingredients in large stock pot. Bring to boil, stirring until sugar is dissolved. Simmer ten minutes. Strain to remove most of the liquid.

Put in clean hot jars to 1/2 inch from top. Put lid and screw band on tight. Process in boiling water bath for 10 minutes.
Above: All ingredients are in the pot.

Below: After simmering for 10 minutes

Finished Product:

I am not sure what we will use all this relish for, but Michael promises me he will eat whatever I preserve. Wait until you see all the pickles!

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