Cucamelon Apple Cider Vinegar Relish
This may be a recipe you haven't seen before! I actually found it quite easy to make.If you don't have cucamelons (AKA mouse melons), you can use cucumbers instead.Apple cider vinegar is healthier for you than regular vinegar and I think gives it a really nice flavor.
Equipment
- 2 Small canning jars with lids
- 1 Stock pot for bath/sterilization
- 1 Slotted spoon
- 1 Glass or ceramic bowl
- 1 Tongs (to pick up jars and lids out of hot water)
Ingredients
- 2 cups Cucamelons or cucumbers (chopped)
- 2 Tbsp Himalayan rock salt
- 1 to 1-1/2 cups Coconut palm sugar
- 1 cup Apple cider vinegar
- 1 tsp Celery seed
- 2 tsp Mustard seed
- 1/2 tsp Turmeric
Instructions
- Chop up cucamelons in a food processor and dump out into a glass or ceramic bowl.
- Sprinkle the Himalayan salt on top, over the chopped cucamelons.
- Cover bowl with cling wrap and put in fridge for 2-4 hours.
- In a large pot, mix the apple cider vinegar, sugar, celery seed, turmeric, and mustard seed.
- Bring to a gentle boil on medium-high heat.
- Add the cucamelon mixture from the fridge, stir, and bring to a boil.
- Reduce heat to medium-low, cover, and let simmer for 10-30 minutes, depending on amount of liquid present.
- If you feel there's too much liquid after 10-30 minutes, allow it to keep boiling and stir regularly to keep it from burning.
- Fill stock pot with water and bring to a boil. Add jars and lids. Boil for 10-15 minutes. (You may want to do this while relish is simmering.) Carefully remove jars from water with tongs or jar lift.
- Use a slotted spoon to fill jar and cover in liquid.
- Remove lids from water and add lid to the jar, securing with band.
- Set jar aside to cool or add back to boiling water bath for 10-15 minutes (I didn't do this and the jars sealed fine, but apparently you're supposed to).