Keep enjoying your cucumbers!
We’re about cucumbered out in our kitchen now as the plants have cropped so well this year! I’ve just made a second batch of this relish as we’re getting through the first batch quite quickly! Lunch today was a farmhouse loaf with some Lancashire cheese and some Appletons Cheshire – with cucumber relish on the side of course!
A lot of the time is in the preparation of the cucumbers in this tasty tangy relish – but it really is worth it.
It doesn’t last as long as a chutney but the advantage of a relish is that you can eat it just about straight away – try and hang on for a couple of weeks to let the flavours settle in a bit!
Makes about 6 x 225g jars. Takes about 2 hours altogether.
3 large cucumbers
1 large green pepper, de-seed then dice finely
2 large onions, grated or finely diced
300g carrots, grated
Good tablespoon of salt
Loads of kitchen roll
1 teaspoon mustard seeds
1 teaspoon celery seeds
½ teaspoon ground tumeric
1 litre distilled white vinegar
300g granulated sugar
About 4 tablespoons cornflour & 4 tablespoons of water
Sterilised jars and lids
Everyone has their own way of sterilising their jars but I like to wash in hot soapy water then rinse and put on a teatowel lined baking tray. Pop in the oven – about 140C / Fan 120C/ Gas 2 for about 15 minutes until dry. Use lids that are undamaged – just drop into boiling water for about 3 minutes then dry with a clean teatowel.
- Halve the cucumbers lengthways then use a teaspoon to scrape out the seeds from the middle of the pieces
- Leaving the skin on, use a coarse grater to grate the cucumber halves
- Put into a colander and add in the onions, pepper and grated carrot. Lightly mix together then sprinkle over the salt
- Leave for about an hour then rinse under a cold tap, tip out onto kitchen paper and pat dry
- Scarpe everything off the paper and into your preserving pan then add in the spices, sugar and vinegar.
- Heat gently, stirring until the sugar has dissolved then bring gently up to a boil, stirring often.
- Turn down the heat to a medium simmer and cook for 30-45 minutes until the liquid has reduced and thickened quite a lot. It will still be runnier than a chutney though as the cucumber has such a high water content.
- In a small bowl add the water to the cornflour and mix together. Stir into the relish and simmer for another 5 minutes until it thickens up.
- Carefully pour into your still warm, sterilised jars and pop the lids on tightly. Cool and label then keep in a cool dark place.
- This relish should keep for 6-9 months. Once you’ve opened a jar keep in the fridge and eat within 3-4 weeks.