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
- 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!
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!!
Deciding what to grow in your garden can be a stressful ordeal! If I could, I would just grow everything available and save seeds to have a never ending supply if delicious fruits and vegetables!
The problem that I have is space. We expand our gardens every year but never have enough room for everything I want to grow!
I try to only grow things that we will eat all the time and can freeze or can for the colder months: tomatoes, peppers, zucchini, eggplant, cucumbers, peas, beans, raspberries, strawberries, etc.
This year I am going a little outside the box and growing lettuce! We eat at least one salad a day and go through so much lettuce, it seemed like a no brainer. You can’t freeze it or can it, but if it makes me eat more salad to keep up with it so it doesn’t get wasted, how bad can that be! It is also beautiful! I used it as a border around my pepper! It started coming up last week. I love the variety of colours and textures.
When rhubarb comes in season, I cannot resist making this delicious jam that is so good with so many things! Before going gluten free, it was perfect on toast or crackers. Now I have realized just how amazing it is with cheese, on a pork roast or over ice cream. I do have a recipe for spiced rhubarb bars that are to die for, but they do contain flour. Ask me for the recipe if you want it!
So start with some rhubarb, the redder the juicer! This amount was enough for 1/4 of the recipe, I didn’t want to make too much this time as I didn’t have time for canning. Wash it and chop it into 1/2 pieces.
Put rhubarb in a pot with brown sugar, lemon juice and spices. Let sit for 20-30 minutes to start extracting the natural juices out of the rhubarb. There! Now the hardest part is done! Feel free to pour a tea or relax outside with a good book!
Once the rhubarb starts creating liquid, put it in the stove on low for 1-3 hours depending on the total amount if sugar, rhubarb and the temperature of your stove.
You will know when it’s done when you can split the jam with a spoon and it stays like in the picture below:
I just put in a jar in my fridge because let’s face it, it doesn’t last long enough to worry about canning it. You can can it, just make sure to put it in a boiling bath for 10 minutes.
So there you have it! I wish you could smell it as you read this because that is the thing that will tip you over the edge with the recipe. The sourness of the rhubarb mixed with the sweetness of the brown sugar and all of the spices must be something straight out of heaven!
Try it and let me know what you think 😁
Spiced Rhubarb Recipe
- 16 cups chopped rhubarb
- 5-7 cups brown sugar (depending on your sweet tooth)
- 1/4 cups lemon juice
- Cinnamon, nutmeg and ground cloves to taste
That is all! No pectin, no crazy ingredients. Just let cook down on low until it is nice and think (1-3 hours depending on size of rhubarb, amount of sugar and how hot your burner is) and enjoy the amazing aroma in your house!