Cucumber, Pepper and Onion relish

Here we go again, another step in my campaign to conquer the vegetable surplus. Who am I kidding! It’s a losing battle. My cucumbers are doing well this year and some have gone into this relish. There is a chopped ‘Bulgarian Carrot’ orange chilli on top. I’d preserved some in vinegar last year.

CUCUMBER, PEPPER AND ONION RELISH
(Makes 3 jars)

1 lb 8 oz cucumber (chopped)
2 teaspoons salt
2 red, orange or yellow peppers (deseeded and chopped)
1 onion (chopped)
8 fl oz wine vinegar
2 tablespoons white sugar
1 chopped fresh chilli or 1 teaspoon dried chilli flakes
1 tablespoon black mustard seeds
1/4  teaspoon ground cloves
sprigs of fresh dill (finely chopped) or 2 teaspoons dried dill

1. Sprinkle chopped cucumber with the salt and leave for about 1 hour. Squeeze out the excess moisture with your hands and then a paper towel.
2. Bring the vinegar and sugar to the boil Add the cucumber, peppers, onion, chilli, mustard seeds, ground cloves and dill.
4. Simmer uncovered for about 5 minutes. Don’t overcook.
5. Pour into hot sterilized jars and seal. Label when cool.

To be honest I think I’m getting to like this preserving lark. I might have to buy some frilly hats for that professional look!