Willie had bought some cucumbers to experiment with making cucumber salad, but after his first batch his interest waned somewhat. Since the cucumbers were starting to get a bit long in the tooth, I figured some preservation was in order. I did what anyone would do, I made relish! This post will take you through all the necessary steps, from prep work to canning.
First, the recipe:
3 lbs cucumbers (the recipe calls for pickling cucumbers, but regular ones will work fine)
2-3 sweet onions (I've used regular yellow or white onions with good results as well)
1/4 c. pickling salt (don't use table salt, it will discolor your beautiful yellow relish)
3 cups white vinegar
3/4 c. white sugar (you may choose to use less, depending on how sweet you like your relish)
4-5 cloves of garlic, minced
2 tsp dill seeds
2 tsp mustard seeds
2 tsp celery seeds
1/2 tsp turmeric
2 Tbsp cornstarch
I liked this recipe so much that this is the third batch of relish I've made. Please take a moment to look over the original recipe here and give it a good rating. It really is phenominal! I only had a pound and a half of cucumbers, so I made a half batch. I would recommend reading through the entire post before you begin, because there is a lot of different steps, and there are a few things that need to be timed carefully.
Here's the equipment that I used for my prep work:
First, cut the ends off of your cucumbers and slice with the mandolin slicer. I used the medium setting, because I wanted my bits of relish to be small, but not too small. Don't have a mandolin? No problem! Just slice these fellows up with your knife.
Next, do the same to your freshly peeled onion. Once sliced, chop your slices into quarters so that it will fit onto your chopper. If you are using a chopper, that is.
Next, measure out your pickling salt and stir it into your cucumber/onion mixture. Don't worry about making your relish salty. We're just using the salt to draw the water out of your vegetables. Allow this mixture to sit for an hour. That's right, walk away, come back in an hour. Maybe put your jars in the dishwasher to sterilize.
After an hour has passed you will see that there is a ton of water pooling up in the bottom of the bowl. The salt has done its job!
Empty the contents of your bowl into a colander or strainer and rinse thoroughly. Allow it to drain completely. You want this mixture to be fairly dry, so you may want to press some of the moisture out as well.
While your cucumber/onion mixture is draining and drying, get the ingredients together for your pickling solution.
Add your cucumbers and onions and allow the mixture to boil for nine minutes. Right around your nine minute mark, measure out the cornstarch into a small container. Add a bit of the liquid from your pot to it, and whisk it until it is well incorporated. Stir this mixture into your pot, and continue stirring and boiling until the mixture thickens somewhat.
Cut the heat and stir in your turmeric. Mix it in well, as is will want to clump up a bit in the warm mixture.
Now comes the canning! If you haven't already, sterilize your equipment, jars, lids and rings. You can use boiling water to sterilize, or your dishwasher if it has a sterilization feature. Be sure that you don't leave your lids in boiling water too long, or run them through your dishwasher, as it will activate the seal prematurely and your jars will not seal. Time it out so that your jars and your relish mixture are still hot when it comes time to combine the two. Now is also a good time to start your water boiling. Use a large pot, deep enough to cover the tops of the jars by two inches, and be sure to use some sort of rack. Since I only had two jars, and didn't want to drag my pressure canner out, I just used a large stock pot and put a flat-bottomed colander into it to hold my jars.
Use your headspace tool to check your headspace. This recipe calls for 1/2 inch of headspace. Once your jars are filled and headspace measured, turn the tool over and use the flat handle to remove as many of the air bubbles from your jar as you can.
Using a damp paper towel or clean damp dishcloth, wipe the edges of your jars. Be sure that there is nothing on them, so that the lids can seal securely.
Use a lid lifter to place your lids on top of your jars. Screw the rings onto the jars, tighten them until "finger tight" and then back it off about 1/8 inch. If your rings are too tight, the air cannot escape and you won't achieve a vacuum, and you run the risk of bursting your jars.
Using your canning tongs, lower your jars into the boiling water gently. If there is not enough water to cover the jars by two inches, add more hot water and bring back to a boil. Process for ten minutes. Please note that this method of canning, known as the boiling water method, is not suitable for canning all foods. There are many foods which require pressure canning to achieve the temperatures necessary to kill bacteria and prevent food-born illness. Follow the instructions as noted on the recipe, or the instruction manual for your pressure canner, in order to prevent illness from home-canned food.
Once your ten minutes is up, use the canning tongs to lift the jars out of the boiling water. Place them on a dishtowel on the counter and let them cool. If you place the hot jars directly onto the cold counter, the temperature shock may cause them to shatter. Don't touch, bump, jostle or handle them until they have sealed and cooled. Reminds me of family car trips when I would fight with my brother. Mom would say, "Don't look at him, don't touch him, don't BREATHE on him." Same concept, I think. Except this time, rather than avoiding a fight, we are avoiding your lid popping off.
You can tell if the jar has sealed, because it will make a loud popping sound. Once cooled, double check that the jar is sealed by pressing in the center of the lid with your finger. If the jar is sealed the "button" will be down. If it is not sealed, you will be able to press the button down with your finger and it will pop back up when you remove the pressure. If your jar is sealed you can label it, remove the ring if you desire, and store it in your pantry. If the jar is not sealed, you can put it into the refrigerator and use it right away. Some people claim that you can process your unsealed jars with new lids, but I'm not a fan of this idea. Seems as though you will over cook the food being canned. Best to put it in the fridge and use it first.