Cucumber Relish

Recipe View 8 hrs Combine cucumbers, onions, and salt in a colander set over a bowl. Refrigerate to drain excess liquid, allowing flavors to meld (8 hours to overnight).

Recipe View 15 mins In a large saucepan, whisk together white vinegar, white sugar, water, all-purpose flour, ground turmeric, ground ginger, and ground black pepper. Bring to a boil over medium-high heat, stirring occasionally, until the mixture thickens (about 5 minutes). Add the drained cucumbers and onions, then continue to boil for another 10 minutes, stirring frequently.

Recipe View 10 mins Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes. Carefully pack the hot cucumber relish into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or spatula to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel to remove any residue. Seal with sterilized lids and rings.

Recipe View 20 mins Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then gently lower the sealed jars into the pot, ensuring they are spaced about 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Return the water to a rolling boil, cover the pot, and process for 15 minutes.

Recipe View 2 hrs Carefully remove the jars from the stockpot and set them on a cloth-covered surface or wooden board, leaving space between each jar to cool. As the jars cool, listen for a 'pop' sound, indicating a successful seal. After cooling, test the seal by pressing down on the center of each lid; if it doesn't move, the jar is sealed. Store in a cool, dark place for optimal preservation.