Cucumber and Onion Relish recipe
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Ingredients
- 7 large cucumbers, grated 5 large onions, grated 2 tablespoons salt, or as needed 3 cups white vinegar 3 cups white sugar 1 cup water ½ cup all-purpose flour 1 tablespoon ground turmeric 1 teaspoon ground ginger 1 teaspoon ground black pepper
Nutrition Info
- 53.2 caloriescarbohydrate: 13.3 gcholesterol: : -fat: 0.1 gfiber: 0.4 gprotein: 0.5 gsaturatedFat: : -servingSize: -sodium: 233.9 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Cucumber and Onion Relish
Directions
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Combine cucumbers, onions, and salt together in a colander fitted over a bowl, place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan, bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions, boil for about 10 more minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.