Indian Style Cucumber Relish

When I first started preserving, one of my favourite books was Put a Lid on It by Ellie Topp and Margaret Howard.  I've prepared dozens of their recipes over the years.  

My version is based on one of their recipes.  It's a mild relish to use as is over a hamburger or mixed with yogourt to make a raita, or to flavour tuna for a sandwich- very versatile.

This East Indian-style cucumber relish recipe uses cumin along with mustard seeds to give a different twist on the familiar. 

To make about five 250ml jars

Ingredients

6 cups      cucumber, peeled and diced (I use overgrown pickling cukes from the garden or regular slicing cucumbers

2 cups       onions, thinly sliced or diced

1 tbsp       pickling salt

2 cups       cider vinegar

1/2 cup     sugar

1 tbsp       ground cumin 

4 tsp         yellow mustard seeds

Directions

If using large cucumbers, remove the seeds, then dice.  Place cucumber and onion in a non-reactive bowl and sprinkle with salt.  Let stand for four hours, stirring occasionally. Drain vegetables in a sieve, rinse twice and drain thoroughly.

Combine vinegar, sugar, cumin and mustard seeds in a very large stainless steel saucepan or preserving pan. Bring to a boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving 1cm gap at the top. Add the lids and screw bands the process in a steam canner or boiling water bath for 10 minutes.

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