Time 3h15m Number Of Ingredients 9 Steps:
Wash the cucumbers and peel if desired (I peeled about half of each one- I didn’t mind leaving some of the peel on for color/texture, I just didn’t want the peels to be overwhelming.) Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree. Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours. After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this. Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar. Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes. At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong. Remove the bay leaves. Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you’re above sea level.)
Time 5m Yield 24 Number Of Ingredients 6 Steps:
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Time 40m Yield 10 half pints. Number Of Ingredients 10 Steps:
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain; rinse and drain again. Combine remaining ingredients in a large kettle; bring to a boil. Add vegetables; simmer for 10 minutes. Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
Time 2h Yield 6-7 1/2 pints, 48 serving(s) Number Of Ingredients 11 Steps:
Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour. Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture. In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil. Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened. Remove from heat, add the turmeric and mix well. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
Time 5h5m Yield 5-6 Pints Number Of Ingredients 10 Steps:
Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl. Sprinkle with salt. Cover with cold water, let stand 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed,& mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints.
Time 15m Yield 12 Number Of Ingredients 6 Steps:
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
Time 2h35m Yield 17 Pints Number Of Ingredients 11 Steps:
Use coarse blade on grinder to chop vegetables. Combine all vegetables. Sprinkle with Salt. Cover with cold water and let stand for 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine Vinegar, celery seed, mustard seed and dill seed. Bring to a boil, stirring occasionally. Stir in drained vegetables and simmer 10 minutes. Pack into prepared jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Time 1h Yield 8 serving(s) Number Of Ingredients 5 Steps:
Chop cucumber fine or food chopper, let drain in colander for about 1 hour, dry with tea towel or paper towel. Add ingredients mix well and store in refrigerator for about a week. Tip: if you want it sweet add 1 cup of sugar.
Time 15m Yield 6 servings. Number Of Ingredients 6 Steps:
Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Time 2h15m Yield 8 Number Of Ingredients 7 Steps:
In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
