Good morning, from the mountains of Kentucky. I hope your Saturday is off to a wonderful start! It’s been a busy day already for our household. Early morning prayer and meditation with our Heavenly Father, devotion, and studying His word and enjoying fresh perked coffee. God is so good. I love seeing His fingerprints on the small things in our lives as well as the big things. We are truly a blessed people. As you can see from the picture above, it’ll be bean picking time this week!
I was amazed to see so much new growth in the mint garden this morning. I created a weak mint tea from teabags yesterday and generously watered both the peppermint and spearmint. Wow! This morning both mints were strutting and showing off lots of new leafs that were healthy and shiny. Don’t throw away those used teabags or tea that might be out of date. Create your own fertilizer that is a rich organic treat for your herbs. I’ll try to make a post later about the uses of tea in the garden. Now, let me share our favorite relish recipe with you!
So, for this delicious pickle relish you’ll work in two a two complete this relish in a two day setting. You’ll need the following ingredients for day one;
- Two or three gallons of fresh cucumbers washed and dried.
- One medium yellow/sweet onion.
- One small red bell pepper washed and dried.
- One tablespoon of salt.
Process for day one; dice cucumbers, yellow onion, and bell pepper into very small diced pieces. Put in a bowl that has a lid. Sprinkle the tablespoon of salt over the veggies and gently toss. Put in the fridge over night.
Wash and sterilize pint jars, rings, and flats. Allow them to drain and dry on a clean towel. If you use the dishwasher to sterilize you can bypass this step. Next, remove the veggies from the fridge. Line a colander with either cheesecloth or sturdy white paper towels. Put the colander in the sink bowl and pour the veggies into the lined colander and drain well. You may use additional paper towels to blot and gently squeeze the veggies to help remove the excess liquid. Allow veggies to sit and drain while you make the brine.
For the brine you will need the following ingredients;
- Three cups of distilled white vinegar
- One cup of water
- 1/4 cup kosher salt
- 1/4 cup white sugar
- 1 1/2 tablespoons diced garlic
- 1 1/2 tablespoons of mustard seeds
- 1 1/2 tablespoons of course black pepper
- One tablespoon turmeric
- A couple sprigs of fresh deal
- One teaspoon of dried dill weed
Combine the ingredients above other than the fresh dill along with the diced veggies in a large pot. Bring slowly to a boil. Reduce heat and simmer on low for ten minutes. Put a little fresh dill in the bottom of each jar and then add the relish mixture to clean jars. A funnel makes this process easier and less messy. Wipe the rims of the jars and add the flats and rings. Place jars in water bath canner with the water covering the lids. Bring the water to a hard boil, and set timer for 10 minutes. Turn the stove off when ten minutes has passed, and remove jars with a jar lifter. Set them aside on a folded towel or cutting board and listen for that wonderful pinging sound to assure you that your jars have sealed. Once the flats have cooled, write the date on them with a permanent marker.
I hope your family enjoys this relish as much as we do. We add it to chili dogs, hot dogs, and hamburgers. My husband loves it on beef burgers and I love it on plant based burgers! Using organic ingredients creates an even tastier and healthy choice for dishes. You may also add a jalapeño in the diced veggies to create an extra spicy relish. Both are a great addition to your summer dishes! This relish is also quite tasty in potato salad or egg salad. Experiment and feel free to let me know you how used this recipe.
Feel free to leave comments or ask questions. I love to hear from my readers. God bless from the mountains of Kentucky.