One thing I hate buying at the grocery store is condiments. I always wonder what half of the ingredients are and it always freaks me out a little to not know what I am putting in my body!
I have been starting to make my own condiments lately and now with the veggies coming out in the garden…it’s relish time!!
My husband hates sweet relish, so I thought I would whip up some dill relish. The taste is far beyond anything you would buy in the store and you can alter it to you taste!
HOMEMADE DILL RELISH
Makes 3 small jars (like these ones here)
- 4 pounds cucumbers. I used pickling cucumbers because they have less seeds, but any kind will work.
- 1 tbsp tumeric
- 1/4 cup pickling salt
- 2 cups cold water
- 1/2 sweet onion
- 1/4 cups sugar
- 1/4 cups diced fresh dill
- 2 cups white vinegar
A food processor is almost mandatory for this recipe. I shredded 10 cucumbers in only 3 minutes!
Add cold water, salt and tumeric to shredded cucumbers, cover and refrigerate for 2-3 hours, or overnight.
After soaking, rinse well in a strainer and let sit to drain. To get all of the water out, place in cheese cloth (or a jay cloth since that was all I had!) and squeeze, and squeeze and….squeeze! You will be amazed at how much water comes out!
After all the water has FINALLY been removed, place shredded cucumber in a pot with dill, onions, sugar and vinegar.
Bring to a boil and then reduce heat to a simmer for 15 minutes. Prepare your jars and lids by boiling for 3 minutes then place relish in hot jars. Make sure to clean the rims then put jars in a hot water bath for 15 minutes.
I actually ate it by the spoonful! It is so tangy and dilly! I was amazed that there was any left to can!
I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads!
If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?
Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!
Fresh Cucumber Salad
This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.
- 3 small or 1 large cucumber
- Handful of fresh dill (big handful)
- 1tbsp mayonnaise
- 1tbsp sour cream (or greek yogurt)
- 1tsp apple cider vinegar
- Salt and pepper to taste ( my taster likes lots!)
Just mix everything together and let sit in the refrigerator.
Like I mentioned, let sit for at least 4 hours. Overnight is so much better though!
I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough!
So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days!
Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!
Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!!
I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!!
Quick Garlic Dill Pickles (makes 1 quart)
- 3-5 small pickling cucumbers (enough to pack them in there good)
- 2 chopped cloves of garlic
- Fresh dill, or dill seed
- 1 tsp peppercorns
- 1 tsp crushed peppers
- 1 tsp sugar
- 1 tbsp salt
- 1 cup water
- 1/2 cup cider vinegar
Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!
This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!