Add group to favorites
Back to post list
Send new message to group Search:
Post Subject:
Making cucumber relish
Making cucumber relish
Started prepping for the subject relish this morning after breakfast.
Recipe is on page 218 of the Ball Complete Book of Home Preserving.
DW was going to help until I saw her preparing to finely chop cukes,
peppers, onion, and celery with a knife. Stopped that and did them all
in the food processor by pulsing until the right consistency.
All chopped now and sitting in a large stainless pot with 1/2 cup of
pickling salt in the mix. Has to sit for four hours and then have all
the liquid squeezed out. I'm going to drain it for a while in my large
stainless colander and then squeeze it until fairly dry. Most of the
veggies came from the garden but didn't have enough sweet peppers or
onion so had to buy some at a nearby supermarket. Luckily I found very
large green and red bell peppers at five for a dollar.
Looks like an all day project so reorganized the pantry, taking all the
empty fruit jars down and reboxing them instead of just sitting on the
shelf. Lawdy, I gots lots of fruit jars, full and empty. And here I was
thinking of hitting the thrift stores tomorrow.
I think I'll go join Tilly Dawg on the couch for a short nap.
George
Started prepping for the subject relish this morning after breakfast.
Recipe is on page 218 of the Ball Complete Book of Home Preserving.
DW was going to help until I saw her preparing to finely chop cukes,
peppers, onion, and celery with a knife. Stopped that and did them all
in the food processor by pulsing until the right consistency.
All chopped now and sitting in a large stainless pot with 1/2 cup of
pickling salt in the mix. Has to sit for four hours and then have all
the liquid squeezed out. I'm going to drain it for a while in my large
stainless colander and then squeeze it until fairly dry. Most of the
veggies came from the garden but didn't have enough sweet peppers or
onion so had to buy some at a nearby supermarket. Luckily I found very
large green and red bell peppers at five for a dollar.
Looks like an all day project so reorganized the pantry, taking all the
empty fruit jars down and reboxing them instead of just sitting on the
shelf. Lawdy, I gots lots of fruit jars, full and empty. And here I was
thinking of hitting the thrift stores tomorrow.
I think I'll go join Tilly Dawg on the couch for a short nap.
George
Re: Making cucumber relish
In article <485E7AE5.9080602@bellsouth,net >,
George Shirley <gshirl@bellsouth,net > wrote:
> Started prepping for the subject relish this morning after breakfast.
> Recipe is on page 218 of the Ball Complete Book of Home Preserving.
How'd it turn out?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com
In article <485E7AE5.9080602@bellsouth,net >,
George Shirley <gshirl@bellsouth,net > wrote:
> Started prepping for the subject relish this morning after breakfast.
> Recipe is on page 218 of the Ball Complete Book of Home Preserving.
How'd it turn out?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com
Re: Making cucumber relish
Melba's Jammin' wrote:
> In article <485E7AE5.9080602@bellsouth,net >,
> George Shirley <gshirl@bellsouth,net > wrote:
>
>> Started prepping for the subject relish this morning after breakfast.
>> Recipe is on page 218 of the Ball Complete Book of Home Preserving.
>
> How'd it turn out?
It's certainly colorful, lots more color than my normal relish. Haven't
tried to eat any of yet but will today. I like to let it sit for awhile
before eating it. Got the half jar in the fridge and might have a cheese
relish sandwich for lunch.
Your celery leaves go to the post office at 0800 this morning. Normal
parcel post I guess. Since the box is so light it might go first class.
Melba's Jammin' wrote:
> In article <485E7AE5.9080602@bellsouth,net >,
> George Shirley <gshirl@bellsouth,net > wrote:
>
>> Started prepping for the subject relish this morning after breakfast.
>> Recipe is on page 218 of the Ball Complete Book of Home Preserving.
>
> How'd it turn out?
It's certainly colorful, lots more color than my normal relish. Haven't
tried to eat any of yet but will today. I like to let it sit for awhile
before eating it. Got the half jar in the fridge and might have a cheese
relish sandwich for lunch.
Your celery leaves go to the post office at 0800 this morning. Normal
parcel post I guess. Since the box is so light it might go first class.
