Super large cucumbers are often hard to transform into crispy pickle spears and are often quite seedy, but they still have potential! We decided to make cucumber relish and cucumber salad with our overgrown cucumbers. We like a relish in which all of the players can be identified, so we removed the really seedy watery parts of the cucumbers, which helps to maintain more texture. Since these cucumbers were so large we were able to use some initial slices for Maw Maw’s Cucumber Salad.
We knew that we’d be short on peppers for this recipe, so first we washed & cubed all of our peppers to see what ratio of the original recipe we’d be able to make. We ended up with only half of what the recipe called for, which gave us about 3 pints and we put a single 12 oz. jar in the fridge to add to our pulled chicken recipe that night.
Based on the recipe from the Ball Complete Book of Home Preserving, this recipe makes 4 Pints.
Clean, seed (as appropriate) and finely chop the cucumbers, green & yellow bell peppers and onion.
In a non-reactive bowl, combine the cucumbers, peppers, onions, and the pickling salt and cover it. Let it set in a cool place for about 4 hours.
Transfer into a colander in the sink and rinse thoroughly with cold water for 4 minutes. Drain well, gently press more of the excess water out with your hands, set aside to drain further.
Prepare water bath canner, jars & lids.
In a large non-reactive saucepan, combine vinegar, sugar, mustard seeds & celery seeds. On medium heat, and while stirring, bring to a boil.
Add cucumber, pepper & onion mixture and while stirring, return to a boil. Reduce heat, but maintain a gentle boil for about 10 minutes.
Scoop the relish into warmed canning jars, allowing ½ inch of headspace.
Remove any air bubbles, wipe rims clean, lid the jars and apply rings only to finger-tip tightness.
Place jars into the prepared water bath canner. Adjust water level if needed (you should have at least an inch above the jars) so that the jars are completely covered throughout the process. Bring to a boil and process jars (8oz and 16oz) for 10 minutes. When the time is up, remove from heat and allow to cool for 5 minutes before carefully removing them from the canner.
Place hot filled jars on a towel-lined counter to cool untouched for 12 hours. When jars have completely cooled, remove rings, test the seal and store in a cool dark place. If any of your lids have not sealed, refrigerate it and enjoy right away!