Tuesday, October 19, 2010

Relish and Salsa

The last of this year's canning. Sad it's over but now we are enjoying our bounty.

We made pickle relish and canned it. It is wonderful and I wanted to share the recipe.

12 large cucumbers
8 green peppers
10 medium onions
4 T. salt
5 c. sugar
5 c. vinegar
3 T. celery seed
6 T. mustard seed

Slice the cucumbers lengthwise and remove the seeds. Chop the cucumbers, peppers and onions and add salt. Let stand overnight. Drain. Combine remaining ingredients and pour over vegetable mixture. Bring to boil and simmer for 20 minutes. Pour into jars. Seal in a waterbath for 10 minutes. This made about 10 pints.

I want to find more uses for the relish because it is so good. How do you eat relish? I want to know!

We also made a TON of salsa. It was really easy, but really messy. I've used a jar in a mexican recipe and it was totally worth it. Both Dan and I thought the enchiladas were the best I have ever made. We just threw it together by taste, but here is the basics of what we did.

1/2 bushel of tomatoes

some onions, green peppers,and mild peppers

some hot peppers (seeds removed, unless you like your salsa HOT)

3 T. apple cider vinegar

3 T. sugar

cilantro and garlic to taste

Chop the tomatoes and drain the excess liquids. Chop peppers and onions. Add everything to very large pot and stir well. This is where we did the taste testing and decided to add more peppers, spices, etc. Then pour into jars. Seal in a waterbath for 15 minutes. This made just shy of 2 dozen pints.

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