How to make and can homemade cucumber relish
A classic condiment popular in Atlantic Canada, mustard pickles are sweet, tangy, and the perfect condiment to serve with roasted meats, and poultry. Mustard pickles can even be used as a relish on burgers and sandwiches!
Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,
Learn the best secrets for crispy and crunchy pickles. I've gathered up the best of the best tips for crunchy pickles in this post, give them a try.
Our classic tangy sweet pickles—canned in a water bath for easy storage—are a perfect garnish for sandwiches and burgers.
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
Pawpaw Jam Recipe
These bread and butter pickles are a sweet and sour pickle that can easily be canned for extended storage, or made into a batch of delicious refrigerator pickles.
Old-fashioned Pear Preserves are incredibly simple and delicious; three ingredients transformed into glistening slices of fruit in a honey like syrup. This recipe is versatile and can be made with…
I’ve never made mustard pickles before of any sort, though I’ve tasted them lots of times. Making them myself just never appealed to me that much. Then I read about these, which are a regional specialty in New Brunswick. My husband, a New Brunswicker himself, had never heard of them either. Maybe th
Use a really crunchy cucumber to start. Either Persian or Japanese cucumbers. Or a good English cucumber if you can't find the other varieties. Personally, we rarely find good, crunchy "Pickling" cucumbers so we always pass on using them. But if you find or grow nice ones, they'd work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch. Feel free to adjust the sugar to your preferred sweetness. We've made it anywhere from 3/4 cup of sugar to 1 1/2 cups and have had people prefer it on each end of the sweetness spectrum.Makes about 6 cups of pickles.
Get ready for a tangy and crunchy treat with these easy refrigerated okra pickles. Tender, fresh pods of okra marinate in a spicy, smoky brine overnight. Quick to make, bursting with flavor!
Delicious homemade Pesto recipe you can easily make at home!
This fig jam is sweet and easy to make with no canning required!
Old-Fashioned Tomato Jam - This easy recipe makes the best tangy, sweet and savory jam with tomatoes without pectin or traditional canning!
A simple pear jam recipe made with only three ingredients—no packaged pectin required!
This pickled okra recipe is a great way to use up summer garden-fresh produce! Packed with flavor and easy to make, this pickled okra lasts in your refrigerator for weeks.
How to preserve Asparagus. A collection of articles about Preserving Asparagus. Canning, freezing, drying, and pickling! SimplyCanning.com
These pickled jalapenos are easy to make and last for a year in storage! They add a spicy pickle punch to sandwiches, nachos, tacos, dips, and any savory dish that needs a bit of spice.
This simple haskap jam is just sugar and fruit, and has a rich flavor and beautiful deep color.
