Tuesday, August 28, 2007

No-Cook Cucumber Relish

This recipe was originally given to me by an Amish friend whose family uses it as a sandwich spread. For me, it reminds me of the bread-and-butter pickles my mom used to make around this time every year. While this doesn't take as long as those pickles did, the basic ingredients are the same. I make a couple of batches and freeze it. Some I eat on sandwiches and hot dogs and some I eat straight out of the jar. ;-) If you want to use it like bread-and-butters, just slice instead of grating or chopping the cukes.


No-Cook Cucumber Relish

7 cups unpeeled grated, chopped or sliced cucumbers
1 cup diced green peppers
1 cup diced onions

Make a brine using:

1 cup vinegar
2 cups sugar

Stir to dissolve the sugar, but do not heat! When sugar is dissolved, add:

2 teaspoons salt
1 teaspoon celery seed

Pour over cucumber mixture and refrigerate in a covered container. Let it stand for 24 hours in the fridge before using. Freeze some for later.

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