Friday, September 16, 2011

Potato Picking and Homemade Sweet Pickle Relish(Corn Free)

Those brown rock looking things are potatoes.

I went potato picking two weeks ago, and I am going back again this weekend.
I am addicted to picking those brown bumps out of the soil.

I had three bags full!  75 pounds of potatoes!

    With all those potatoes I have been cooking up potatoes.  These made great french fries!  Then it hit, a craving for potato salad.  Having several corn free kids in my house, born was the adventures of making sweet relish.  I had previously looked for sweet relish on the market but found that most have high fructose corn syrup.

    Below is my homemade sweet pickle relish.  I have to admit it isn't much to look at.  In fact it looks more like jelly, but it tastes awesome!  It is slightly sweeter than normal relish, but I loved it.  When you put it in your potato salad or chicken salad it spreads out.  It doesn't stay in a clump.  It disperses through your dish just like regular relish.  I made potato salad, chicken salad, and turkey salad with this relish and everyone wanted me to make more.


If you start with fresh garden veggies, you are set!

I found the recipe here at heritage recipes.  I halved the recipe when I made this.



Sweet Relish
6 lbs cucumbers [Do not peel] 
4 cups onions
2 green peppers
1 red pepper

Directions:
Grind and mix together with
1/2 c canning salt
2 qts Boiling water.
Let stand for 1 hour. 
(I pulsed the cucumber, onion, and peppers in my Vita-mix.  I also used sea salt,  I didn't plan on storing this.)



Drain well, then add the following,
1 tsp. mustard seed
1 tsp. tumeric
1 pint vinegar
5 cups sugar
1 Tbsp. corn starch (I used arrowroot)
Boil 1/2 hour and seal hot in pint jars.
Makes around 6 pints.
 Note:  Next time I make this I will be seeding the cucumber.  Also, another person added 1 tsp celery seed and that seems like a good idea.
Before pulsing the items.

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