Cucumber Relish  (Gold)

Prep Time: 30 minutes                   Cooking Time: 15-20 minutes
Yield:  Makes about 10 cups – enough for 5   2-cup jars

Ingredients:

3 large (or 8-10 mini cukes) English cucumbers, halved horizontally, seeds scooped out and cut into chunks (5-6 cups of cucumber chunks)
2 green peppers
3 red, yellow, or orange peppers
2 cups of thinly sliced celery (about 5-6 stalks)
2 cups of chopped sweet onions (about 2 medium onions)

1 ½ tablespoons (25 mL) coarse Kosher salt

2 ½ cups (625 mL) granulated sugar
2 teaspoons (10 mL) dry mustard
2 teaspoons (10 mL) turmeric
1 teaspoon (5 mL) ground celery seed
1 teaspoon (5 mL) freshly ground black pepper
2 tablespoons (30 mL) all purpose flour
2 cups (500 mL) white vinegar

Method:

1. Prepare cucumbers: Slice in half horizontally, scoop out seeds. Cut into chunks.   Place in food processor or food chopper. You will need 4 cups of finely chopped cucumber.
2. Prepare peppers, celery and onions.
3. Place vegetable mixture into a food chopper or the bowl of a food processor. You may need to do this in a few batches. Pulse/chop until mixture is of the desired texture.
4. Place all of the finely chopped vegetables in a large bowl; sprinkle with salt; let stand overnight – or for at least 6 hours.
5. Drain vegetable mixture in a large colander.   Gently press down on mixture to extract as much liquid as possible.
6. In a large soup pot, or Dutch oven, combine sugar, mustard, turmeric, celery seed, black pepper, and flour.   Add vinegar and stir to combine. Heat over low-medium heat, and cook until gently simmering and until the mixture begins to thicken.
7. Add the drained vegetables; heat through. Gently simmer for 5-10 minutes.
8. Place in sterilized canning jars (and proceed with a hot-water bath process, if desired). Or, place in small sterilized jars or containers and leave in the refrigerator.   A layer of paraffin wax over top is another way of ensuring that the relish will remain fresh.
9. Serve with your next burger …

Questions or comments are always welcome      alex@chilipeppersandpears.com ^[1]