As local gardens continue to produce, make this delicious relish to preserve the season
While the local gardens are still producing, you should preserve as much as possible.
On a cold winter’s day, there is nothing better than reaching into the cupboard for a jar of delicious transformed local produce from your garden or from the local fruit and veggie stand. This tangy and sweet relish is so easy to make these days with our handy-dandy food processors doing all of that tedious chopping for us. A definite family favorite, this recipe hails from my Grandma Kate Weisbeck's large repertoire of delicious canned and baked goods. I also shared it in my first cookbook The Butcher, The Baker, The Wine & Cheese Maker – In the Okanagan.
My granny always said not to worry too much about the specific measurements, whatever you have on hand will work.
8 large cucumbers, peeled
4 cups onions
4 cups celery, chopped
2 green peppers
2 red peppers
1/2 cup salt
4 cups white vinegar + ¾ cup cold white vinegar
6 cups white sugar
1/2 cup flour
1 Tbsp turmeric
4 Tbsp mustard
1 Tbsp celery seed
1 tsp mustard seed
Whizz veggies in a food processor until finely chopped – then let sit for a minimum 2 hours – maximum overnight. Drain, rinse and then drain well.
In a bowl, mix the flour and the spices together with the with cold vinegar. In a large saucepan, bring sugar and vinegar to boil, reduce heat and cook until it thickens (about 20-25 minutes). Add the vegetables and boil hard for 10 minutes. Pour into sterilized heated jars and seal with sterilized lids.
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