Ingredients for Mom's Cucumber Relish
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How to Make Mom's Cucumber Relish
- Combine 4 cups thinly sliced cucumbers, 1 cup thinly sliced red onion, and 1/2 cup thinly sliced red bell pepper in a large bowl.
- Sprinkle generously with 2 tablespoons kosher salt and mix thoroughly.
- Let stand on the counter, uncovered, overnight (approximately 12-14 hours).
- Rinse the cucumber mixture thoroughly under cold water and drain completely in a colander. Press out any excess liquid.
- In a large saucepan, whisk together 2 cups white sugar, 1/4 cup all-purpose flour, 2 tablespoons grated fresh ginger, and 1 teaspoon turmeric.
- Add 2 cups white vinegar to the saucepan.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching.
- Add the drained cucumber mixture to the saucepan. Reduce heat to a simmer and cook, stirring occasionally, until the relish has thickened to your desired consistency (approximately 15-20 minutes).
- Carefully ladle the hot relish into sterilized canning jars, leaving 1/4 inch headspace. Remove air bubbles and wipe the rims clean.
- Process in a boiling water bath for 5 minutes (adjust time based on your altitude – consult a canning guide for specifics).
- Remove jars and let cool completely. You should hear a 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
235g
Fat
0g
Carbs
22g
