Cut the cucumbers into chunks and chop them in a food processor, being careful not to over-process them. Sweet cucumber relish has many flavors that pair well with lots of delicious main courses and side dishes. Salad Often relishes will also have a shorter shelf life but in this instance our courgette relish can be stored for a good length of time. How to use courgette relish Bring to boil. Reduce heat and low boil for 30 minutes. Until liquid has reduced and consistency is relish-like. You taste something while you are traveling and that flavor stays with you for ages? This relish is exactly that.

They work with a network of family farms that are dedicated to doing things humanely and right! This means a better quality for you to feed to your family. Food that is higher in proteins, lower in fats and has no added chemicals. I have always tried to find this sweet and sour relish whenever I would walk by a more international supermarket, even while we were traveling.You can add other ingredients to this sweet cucumber relish recipe, like garden veggies, or make it spicier. Spicy cucumber relish Notice all of the water that the salt drained from the vegetables. In the morning, rinse salt off thoroughly in cheesecloth lined colander or fine meshed sieve. Allow to drain.

If you come round to my house it’s more or less guaranteed you will leave with a jar of something homemade, and the wise visitor will make a request for the courgette relish, after all that’s how it came to us in the first place.Let the relish sit in the fridge or cupboard for 4 to 6 weeks before consuming for the flavors to enhance. Remove air bubbles with a wooden or plastic skewer or a like tool. Wipe jar rims with damp paper towel to remove debris. Center lids. Attach bands fingertip tight. Cauliflower gives this relish a crunchier texture that blends well with the soft cucumbers. Chop 1 cauliflower head and soak it with the vegetable mixture. Roasted bell pepper cucumber relish

Sweet cucumber relish is a wonderful recipe to make using a water bath canner. Once the vegetables have been soaked and boiled with spices, vinegar, and sugar, the mixture is then transferred to the canner for processing. Easy and absolutely delicious! Water, Gherkins (19%) (Gherkins, Salt, Acidity Regulator: Acetic Acid), Mild American Style 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 (16%) (Water, Spirit Vinegar, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 𝐅𝐥𝐨𝐮𝐫, Yellow 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Bran, Maize, Salt, Turmeric), Onions, Sugar, White Wine Vinegar, Wholegrain Dijon 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 (3%) (𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Seeds, Water, White Wine, Spirit Vinegar, Salt, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Husk, Sugar, Ground Cloves, Ground Cinnamon, Ground Nutmeg, Ground Pimento), Modified Maize Starch, Dried Onions, Garlic Purée, Dill, Salt, Concentrated Lemon Juice, Acidity Regulator: Acetic Acid; Flavouring, Colour: Carotenes; Ground Turmeric.Then finely dice both the cucumbers and onions. Although you can do this by hand, I prefer to use my Food Processorto do the work for me. Process jars for 15 minutes in a water bath canning pot. Once processing time is up, remove pot from heat. Allow jars to sit in pot for 5 minutes. Right there and then I realised that my this heavenly relish that I had missed for so long… It was just there lurking in my fridge for all those years. And I was totally flabbergasted. Summertime is cucumber season, and there's nothing more refreshing than a crisp, cold cucumber salad mixed with this sweet cucumber relish! You can leave the peels on the cucumbers when making this relish recipe. Or peel them off if you prefer. The choice is up to you!