Getting Blown Away in the Badland's!!

I Grew It Myself!! Relishing the Excitement!!!

     This pandemic we are in has been crazy!!  While having to adjust to a different way of life I have realized I have grown as a human.  Skills that have been hidden in my closet, I found and I opened the box to the path of  independence.  My diet that the wonderful doctors at Cleveland Clinic and University of Michigan is getting back to simplistic food.  Gluten free, Sugar free, Dairy free! UGH!  I have cried, screamed, fell off the wagon and felt the pain and nausea for it! Felt sorry for myself! This is not easy everything has sugar in it, many items have dairy products in it.  Shopping is daunting! So I decided to convert recipes.  Most are just as delicious as if I put all my no-no's in the mix! I am going to be sharing some of those recipe's.  I purchased an electric rototiller that is lightweight enough that  I can handle and I plotted off some ground on our property and I tore it up!!  Got myself some seeds from Baker Creek Heirloom Seeds and planted a garden.  This was therapeutic to get back to skills I learned in my youth from my father.  My garden is growing and producing !! This is so exciting!  One thing this girl loves is relish on my hot dogs and burgers.  I was able to convert this simple relish recipe and it turned so wonderful I wanted to share! 

Dill Pickle Hot-dog Relish

You will need about 8 pounds of fresh cucumbers.  Any cucumber will do,  I picked my heirloom pickling cukes I planted in the garden.

 The skins were a little tough so I peeled and left stripes of skin on them. 

Next I used a knife and spoon and sliced the cucumbers in half and scooped out the seeds.

Because these cucumbers are heirloom cukes I saved the seeds and put them in water to save for next year's garden.

After getting the pulp and seeds from the cucumber we will chop it up or you can use a food processor just be careful to not process it too long as it will turn into cucumber mush!I used a knife and chopped. 

Next the fun begins!.....

Combine 2 teaspoons of tumeric and 1 cup of pickling salt with the chopped cucumber

 
Add 1 Quart of water to cucumber mixture in bowl, cover and put in refrigerator to soak for two hours.
Get your jars and lids ready! Finely chop up your sweet onion and red pepper.  After soak time rinse your cucumber mixture thoroughly and gently squeeze out the excess water.   I am taking a break on the photos here..  In a stock pot combine 1 quart of white vinegar,  1 teaspoon of dried dill, 1 teaspoon of dill seed,1 Tablespoon of sugar,  the chopped pepper, sweet onion and the chopped marinaded cucumber, about 4 drops of green food color (if wanted to brighten color) . Simmer and stir pot for 10 minutes.
Get the water in your canner going I normally put about 4 inches of water in there.
Almost there for your amazing hot dog relish!!
Take your hot jars and ladle the goodness from the stock pot into the jars leave 1 inch head space, use paper towel and soak with white vinegar wipe the rims around the jars clean. Put your hot lids and rings on jars finger tight.                                                                            Time to put them in the canner!             Make sure after placing the jars in canner the water level covers the tops of jars.(Note if you have to add water make sure it is hot water you add) Bring canner to a boil and then time for 10 minutes. After 10 minutes take out of water bath and set on a towel to cool.  You will love hearing the jars seal knowing that you will have fresh canned relish for your next cookout!!  Best yet YOU made it!!

Ingredients: Makes 8 half-pints

8 pounds of fresh cucumbers

2 teaspoons of ground tumeric

1 cup of pickling salt

1 quart of water

1 medium sweet onion

1 red pepper

1 teaspoon of dried dill

1 tablespoon sugar ( I used Lakanto brand monkfruit sweetener)

1 teaspoon of dill seed

1 quart of white vinegar