I wanted to try and make some dill pickle relish.
It is a pain in the butt to do because after you use the food processor to chop the cucumbers they have to soak in canning salt for 5 hours. Then you have to drain them, rinse them, drain again, rinse and repeat.
When you are on the last time you have to get all the water out of them. This means using cheesecloth and the strainer and squeezing the water out of them. The water just keeps coming out of them. After that part is over the rest is pretty easy.
We made 10 – 1/2 pint jars and these jars are really the perfect size for relish.
We have been giving away cucumbers to family, friends and neighbors but we have had to branch out into the local community and share and have given away an additional 200 cucumbers. We have probably picked 500 cucumbers this summer.
Our plants are producing 30-35 a day so this will not end for a while. We have another 12 people on the waiting list to get some free cucumbers.
Sharing our home grown vegetables with the comminity is what life is all about. A little kindness can go along way and maybe inspire others to do the same.
We are canning away at the Lira house and putting up zucchini and yellow squash in the freezer. Soon it will be corn, okra and green beans.
The moment you realize your freezer is full of vegetables from the garden you grew and now its time to buy a second freezer.
Now that’s a cool feeling!