In the past, I haven’t had a lot of luck growing Cucumbers.
That was until we built the new greenhouse (details to follow) which seems to provide the PERFECT conditions for a great crop of Cucumbers this year.
We have kept up with the watering and have made sure to keep picking the Cucumbers as soon as they are ready so they don’t get too big and watery and the more we pick, the more we get!
We have eaten a ton of them already.
A particular favourite way to munch them is sliced with red onion slices, crumbled Feta, a dash of salt and a tablespoon of Rice Wine Vinegar all stirred together.
But with more and more of them coming I have been on the hunt for more ways to make use of our bountiful crop.
You can’t freeze cucumbers (ik!) and I hate to waste any of our hard earned produce so off I went in search for a recipe to preserve Cucumbers and this is what I ended up with.
1/4 Cup Salt
1 red pepper diced
1 green pepper diced
1 red onion peeled and diced
15g mustard seeds
430ml white vinegar
Peel and dice the cucumber and put into a bowl.
Sprinkle with the salt, stir and stand overnight or for 4 hours.
Drain the liquid off and then place the cucumbers and all other ingredients into a large pan.
Stir over a low heat until the sugar dissolves.
Increase the heat and bring to the boil.
Simmer for 30 minutes until cucumbers are cooked through.
Pour into hot, sterilised jars and seal.
I also added some hot chilli sauce and a pinch of cayenne pepper to my batch for a bit of warmth and spice.
This relish was delicious with cold ham and cheese!!
Definitely a keeper!