so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?
anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.
i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!
homemade pickle relish recipe :
- 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 1.5 cup distilled white vinegar
- 6 tbsp honey
- 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp kosher salt {i used himalayan pink salt}
- 1 tsp celery ceeds
- 1.5 cornstarch
directions :
- in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
- in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
- use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.
i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂
i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.
i hope you enjoy this recipe and please do let me know if you ever try it out!
thanks for reading! 🙂
food & foto 