This has been handed down for generations and it is my family’s favorite relish. Great with any beef dish or in a sandwich.
Ingredients
- 7 large cucumbers, grated
- 5 large onions, grated
- 2 tablespoons salt, or as needed
- 3 cups white vinegar
- 3 cups white sugar
- 1 cup water
- ½ cup all-purpose flour
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
Directions
Step 1
Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
Step 2
Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
Step 3
Sterilize 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.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
Step 5
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.
Editor’s Note:
The nutrition data for this recipe includes the full amount of sodium for the salt used. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 60 | |
Calories 53 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium234mg | 10% |
Total Carbohydrate13g | 5% |
Dietary Fiber0g | 1% |
Total Sugars11g | |
Protein1g | |
Vitamin C2mg | 10% |
Calcium9mg | 1% |
Iron0mg | 1% |
Potassium72mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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