Our prolific cucumber plants keep cranking out the fruit and I keep picking: 10 fat cucumbers yesterday and 11 more today. That’s too many to eat fresh, so I made relish. Yesterday was dill relish, and today I decided on sweet pickle relish.
First, I cut the fruit into chunks and then cranked it through my grinder.
I picked up this “Universal” food mill at an antique mall some years ago and I have used it many times. Some people use a food processor because it’s quick, but I don’t like how a food processor mashes the food to pieces. I wanted tiny chunks.
Into a bowl it all goes, along with salt. I covered it with water and left it to soak for two hours.
Rinse and drain several times, cook with sugar, spices and vinegar (sugar for sweet relish only), then ladle into clean, hot jars. I didn’t photograph this part because I had sudden company.
Process in a water bath for 15 minutes, lift out, and cool the jars. There you have it! Seven jars of relish for the year to come.