Wednesday, September 1, 2021

Cucumber Relish

 I have an abundance of cucumbers 
in my garden this year and
 decided to use them to make some pickles.
Great on hotdogs, hamburgers or a side dish.


7 cups peeled, finely chopped cucumbers
4 cups each, finely chopped green and 
red peppers, (about 3 each)
2 cups finely chopped celery
1 cup chopped onions

1/2 cup pickling salt
2 1/4 cups granulated sugar
3 cups white vinegar
3 tbsp. each celery seed and mustard seed.

Combine prepared cucumbers, peppers, celery,
onions and pickling salt in a large glass or
stainless steel bowl or pot, Cover and let
stand for 4 hrs.

Drain vegetable mixture through cheesecloth 
lined sieve. Rinse with cool water, drain again
squeezing out excess liquid.

Combine sugar, vinegar, celery seed and
mustard seed in a large stainless steel saucepan.
Mix well, bringing to a boil.
Add vegetables.  Stirring frequently return
to a boil and boil gently 10 minutes.

Pour into sterilized jars and store in
a cool dark place. 


From the garden

To view a previous blog on
 Old Fashioned Mustard Pickles,
click here.

Thanks for your visit đź’š

Monday, August 30, 2021

Old Fashioned Mustard Pickles


I had a good crop of cucumbers this
 year and decided to use them up 
making some pickles.

These Mustard Pickles are my favourite.
The combination of dry mustard and 
 turmeric add colour and flavour to any dish.

Great as a side dish, on hamburgers, 
hotdogs also delicious on a sandwich.

I adapted this recipe from

I updated my recipe in 2022 adding
 celery seeds and cauliflower.

14 cups chopped up cucumbers, (about 9 cucumbers) 
1 red pepper finely chopped  
1/2 head cauliflower into bite size pieces.
6 cups onions finely chopped

1/4 cup pickling salt
3 cups granulated sugar
1/2 cup all purpose flour
1/4 cup dry mustard 
1tsp celery seeds
1 tbsp ground ginger (optional
I'm allergic to ginger so I don't use it.) 
1 tsp ground turmeric
1/2 cup water
2 cups white vinegar

Peel cucumbers.  
Cut in half lengthwise, 
using a spoon, remove seeds.

Cut cucumbers in 1/2 inch cubes.
Finely chop the peppers and onions.

 In a large glass or stainless steel container, 
combine the cucumbers, cauliflower,
 peppers and onions.
 Sprinkle with the 1/4 cup pickling salt.
Let stand 1 hour. 
Rinse with cool water and drain. 

In a large stainless steel saucepan, combine
sugar, flour, dry mustard, ginger and turmeric.
Gradually blend in water and vinegar, bring
to a boil, stirring constantly. 
Cook until thickened, about 5 minutes.

Combine the  drained cucumber, peppers and 
 onion mixture with the above sauce 
and return to a boil, stirring constantly. 
Cook about 5-10 minutes, or until
vegetables are tender to your taste.
Do not overcook or they will become mushy. 

Ladle hot mixture into sterilized jars
 within 1/2 inch from the top.

From the garden.

To view my previous blog on Cucumber Relish,
click here.

Thanks for your visit đź’›