cucumber and onion relish

Ingredients

• Servings: 60
• 7 large cucumbers, grated
• 5 large onions, grated
• 2 tablespoons salt, or as needed
• 3 cups white vinegar
• 3 cups white sugar
• 1 cup water
• 1/2 cup all-purpose flour
• 1 tablespoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 50 mins


• combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. cook, stirring occasionally, until mixture is thickened, about 5 minutes. add cucumbers and onions; boil for about 10 more minutes.
• sterilize jars and lids in boiling water for at least 5 minutes. pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.