Cucumber Relish

Loretta McGraw Active Time: 10min Total Time: 2hr 20 min. Servings: Approximately 8 1 pint jars or 16 ½ pint jars You’ll be relishing this one. Grill outs just got an upgrade! What kind of Summer party would it be without at least one pickled product? Here to save the day and your get-together is my one-of-a-kind cucumber relish. Grab out your Ball™ and Kerr™ mason jars—because you’ll even have plenty of leftovers to bring to the block party, holiday gatherings, you name it!

Ingredients

12 medium-large cucumbers, peeled and finely diced 6 medium onions, finely diced 1 bunch of celery (minus roots), diced 1 ½ tablespoons salt 1 ½ cups white vinegar ½ cup of water (optional) 3 cups granulated sugar ½ teaspoon turmeric powder 2 teaspoons mustard seed

If you enjoy a little extra tang, use a full cup of vinegar and skip out on the water altogether. If you’d prefer it mild, use ½ cup of vinegar and ½ cup of water instead. You can also opt to use apple cider vinegar which proves softer on the palate but will alter the color.

Directions

1. In a large saucepan, combine diced cucumbers, onions, celery and salt 2. Add vinegar, water (optional), sugar, turmeric powder and mustard seeds and mix until ingredients are intermixed 3. Turn on a stovetop burner to medium-high and bring all ingredients to a boil. Once it reaches a boil, reduce heat and simmer for 8-10 minutes stirring on occasion. 4. Remove from burner and let stand for 2 hours before draining excess liquid. 5. Ladle or funnel the mixture into the mason jars, taking care to leave a ½ inch spacing or more from the rim. Make sure to pack down the ingredients tightly with the aid of a spatula or other utensil. 6. Place the lid overtop and screw the band in place to seal jars. This recipe will last as-is for a few weeks refrigerated or can be extended by boiling sealed and filled jars for 10 minutes, otherwise known as the water-bath method. 7. To use the water-bath method fill a water bath canner or a large, deep sauce pot with a lid, and a rack. Insert filled jars (water should sit 1-2 inches above the lid) and bring water to a rolling boil. Place lid on the pan and boil for 10 minutes. 8. Turn off the burner and carefully remove jars with precautions for heat. Place on a dry towel and allow to cool overnight before storing in the pantry or in a dark cool place.