Do you have overgrown cucumbers from your garden? Seems like this happens every year.
Even though my cukes aren't very happy where they were planted this year, they still managed to produce a few forgotten "monsters" that were hiding under the vines. One minute they were fine and perfect, the next they were HUGE. I mean, look at this thing...it's supposed to be a small, pickling cuke:
I grew some White Wonder cucumber seeds, hoping that I would have some fun looking pickles this year, but no. Next year I will give these seeds another try in a better place. I also grew some Boston Pickling and Arkansas Little Leaf. Well, there was nothing little about the harvest I picked this morning!
So what do you do with those monsters that are too big and too bitter for pickle spears or chips? You make Monster Hot Dog Relish!
This relish is sweet and spicy with a kick. If you'd like to tone down the heat, remove the jalapeno seeds and reduce the red pepper flakes, but in all honesty, the heat tones down quite a bit after the relish sits on the shelf for a while. I love this relish on hot dogs, in tuna fish and potato salad, and even mixed into shredded, roasted pork for the most AMAZING pulled-pork sandwich!
Kathy's Monster Hot Dog Relish
Makes 6 pints
*4 cups ground cucumbers
4 large onions, ground
3 green peppers, seeds removed, ground
1 red bell pepper, seeds removed, ground
4-5 medium jalapeno peppers, ground (keep seeds for more heat)
1 tablespoon salt (preferably canning salt or kosher)
4 teaspoons celery seed
2 teaspoons tumeric
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon dill seed
4 cups vinegar
4 cups sugar
Note: If you are using overgrown, "monster" cukes, peel and remove the seeds, as they tend to be bitter.
Grind/pulse the cukes, onions, and peppers in a food processor until the mixture is minced. Place the ground vegetables in a colander, mix in the salt, and allow to drain for 1 hour.
After draining, add the ground vegetables and the remaining ingredients to a large pot and bring to a simmer. Simmer for 1 hour; stirring occasionally.
Prepare canning jars and lids. Ladle relish in to pint jars, leaving 1/2 inch headspace, and process in a BWB for 10 minutes.