Thursday, August 19, 2010

Adventures in Gardening

So this isn't really so much about the actual garden but rather the garden aftermath.  More specifically what to do with a peck of cucumbers.  Feeling a bit braver after making some dill pickles a few weeks before, I thought I'd try canning some pickle relish.  I was a bit nervous about how sweet it would turn out with the recipe calling for 3 1/2 cups of sugar.  However the next day when we tried it on some polish hot dogs...I've decided it's a keeper.

Next on the docket is sweet corn.  Mine didn't do to well in the garden.  I think I planted them a bit too soon and they just never really did much.  However, the Corn Fest is this weekend...so large grocery bag of corn for 5 bucks...here I come!

SWEET PICKLE RELISH

4 c. chopped cucumbers (about 4 med.)
2 c. chopped onions
1 c. green pepper
1 chopped sweet red pepper
1/4 c. canning salt
3 1/2 c. sugar
2 c. cider vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours.

Prepare home canning jars and lids according to manufacturer's instructions.

Drain vegetables thoroughly; press out liquid. Combine sugar, vinegar, celery seed and mustard seed in a large sauce pot; bring to a boil. Add drained vegetables; simmer 10 minutes. Carefully pack hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Yield: about 8 half-pint jars.

2 comments:

  1. Anonymous7:13 PM

    YUMMY!!!!
    Wow Sarah, you really fit in with the Mid Western way of life. Gardening, quilting, canning and baking bread. They have met their match with Sarah Kirk from So. Calif!!!!
    Congratulations
    Mom and Dad Kirk

    ReplyDelete
  2. Anonymous8:49 PM

    AH yes that should really say ---formerly of So. Calif.-----
    before anyone says anything

    Mom K

    ReplyDelete