WOW lookie me canning veggies from my garden!
I feel all farmer-ish and stuff.
It is actually something that I have been wanting to do for years, but have just put it off for one reason or another. I guess the 3+ pounds of cucumbers that popped up in my garden spurred me on to get it done. The last thing I want to do is waste any bit of the gorgeous garden veggies that I grew with my two little hands.
It is hard to believe that this girl, the one that could barely keep a chive plant alive, has two raised bed gardens that have actually done OK this year.
We just won't discuss the whole beet issue. Nothing like sprouting 18 gorgeous little baby beet plants, then planting them in the garden, and watching all but one die but, like I said, we won't discuss that.
I will tell you one cool thing, come in close so I can whisper, I don't want this getting around to just anybody.....
This is magic relish. Yup, uh huh, you heard me right.
Why is it magic? Well it performed a miracle for me.......
It made Kevin fall in love with it, and don't mean just strongly like, I am talking the full blown pity pat, heart fluttering love. I know, it is crazy! Who knew it would be relish? But it was.
Let me backtrack a bit here.
You see Kevin has told me, on numerous occasions, that he can't stand relish. I love to add it to my tuna fish salad, and he wrinkles up his nose every time he sees me pull it out of the fridge.
Ya, he hard core did not like the stuff! So when he finds out I am making this spicy pickle relish, I again get "that" face. You know the one that looks like they smelled something really really bad? Yup, that's the one.
But I was determined to make it anyway, I knew I would eat some, and could give some away to people that would appreciate my hard work. My son's fiance loves anything pickle, so I knew a jar would be going straight to her.
Then the miracle happened.
I had the relish made and ready to photo, but the sun just wasn't cooperating, so I had to wait for a good day to get the photos. That day just happened to fall when my shoulder was acting up (old injury, no big deal), so I needed his help setting up for the shoot.
I took the first photo with all of the jars closed, then opened one jar and put some into the bowl.
He looks over, "What all is in that?"
"Cucumbers, bell pepper, jalapenos, onions, garlic, etc..."
"Oh, it looks kinda good"
"Is IS good, you should try it"
"Naaaa I don't like relish"
Then I cook up the hot dog and pile the relish on it. He watches me taking the photos, then he helps me take everything back to the kitchen. I grab the hot dog, and take a big bite.
"Yummmmm! I am so happy with how this relish came out"
He looks at the hot dog like he wants to try it, but it might burn him or something.
As I turn around I see him go in for a bite. Then I hear, "WOW this really is good! Then he proceeds to devour the rest of the dog.
"Would you like me to make some more hot dogs?"
"Heck ya! This stuff rocks!!"
Now the remaining jars and not allow to leave. I am surprised he let me give one to Heather!
I just really wonder why he continues to argue with me. Oh no, wait, it is because he just loves to argue!
That is OK, I love to prove him wrong
1 year ago - Elote (Mexican Street Corn) Pasta Salad
2 years ago - Deviled Potato Salad
3 years ago - Turkey Sausage Stuffed Zucchini Boats
Spicy Pickle Relish
- 3 pounds cucumbers, seeded and rough chopped
- 1 large yellow onion, rough chopped
- 1 red bell pepper, seeded and chopped
- 3 to 4 jalapenos, chopped (I left the seeds in to add a bit more heat)
- 1/4 cup kosher salt
- 3 cups white vinegar
- 3/4 cup sugar
- 6 cloves garlic, minced
- 3 teaspoons dill seed
- 3 teaspoons mustard seed
- 2 teaspoons celery seed
- 1/2 teaspoon turmeric
- 4 pint-sized canning jars, lids and rings
- Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over process or the relish can end up mushy.
- Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
- Drain the cucumber mixture in a colander; rinse with cold water and drain well.
- In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
- Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
Prep Time: 01 hrs. 15 mins.
Total time: 1 hrs. 35 mins.
Tags: cucumber, onion, bell pepper, jalapeno, condiment
Adapted from Tasty Kitchen
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