Cucumber relish is a recipe handed down to me by my sons' Grandmother Inman. The first time I made this I was probably 20 or so. She had a jar set out to eat with white beans and I thought it was to die for. We had a small garden with plenty of cucumbers and onions, so there you go. The next time you grill some hot dogs or polish sausage? It's good on that too. I still have the hand-written recipe in my recipe scrapbook from so many years ago. I'm sure my kids will enjoy seeing it once they're older and can appreciate things like that. This is one of those recipes that are so easy to fix, but there is a lot of waiting time.
12 cucumbers, peeled
2-1/4 cups of granulated white sugar (1 lb)
2-2/3 cups white vinegar
1 teaspoon celery seed
1 tsp. turmeric
CAREFULLY using a mandolin slicer or box grater, grate up the cucumber and onions. Sprinkle with salt and allow to stand 3 hours. This will draw all the water out. Drain well!
Mix all ingredients in a large pot.
Bring to a boil and let it boil for eight minutes.
Ladle into sterilized jars (wipe rim and seal with sterilized lids and rings). Ladle into jars leaving 1/2" head space. This made 10 jelly jars of cucumber relish. I sealed them with the hot bath
method and let them process for 10 minutes. Be sure your jars seal
properly before storing them. If they don't refrigerate and use.