The Best Relish I've Ever Had

Name: The Best Relish I've Ever Had
Prep time: 11 h 10 min
Cook time: 11 h 10 min
Total time: 11 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon celery seed; 7 larges English cucumbers; 118 milliliters all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 59 milliliters pickling salt; 4 larges sweet onions, peeled; 237 milliliters water; 710 milliliters distilled white vinegar; 710 milliliters white sugar; 4 jars (1 pint) canning with lids and rings

Need a vegan side dish? The Best Relish I've Ever Had could be an excellent recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 1g of fat, and a total of 862 calories. This recipe serves 4. If you have ground turmeric, distilled vinegar, cucumbers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 11 hour and 10 minutes.

Instructions

Grate the cucumbers and onions into a large bowl using the large holes of a box grater.

Ingredients you will need

Cucumber

Onion

Equipment you will use

Box Grater

Bowl

Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.

Ingredients you will need

Salt

Squeeze as much liquid as possible out of the cucumber mixture; set aside.

Ingredients you will need

Cucumber

Whisk together the sugar, flour, turmeric, ginger, and celery seed.

Ingredients you will need

Celery Seed

Turmeric

Ginger

All Purpose Flour

Sugar

Equipment you will use

Whisk

Heat the vinegar and water in a large, heavy pot over medium-high heat.

Ingredients you will need

Vinegar

Water

Equipment you will use

Pot

Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.

Ingredients you will need

Cucumber

Sugar

Equipment you will use

Whisk

Sterilize the 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.

Ingredients you will need

Relish

Water

Equipment you will use

Paper Towels

Spatula

Knife

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Equipment you will use

Pot