Annie posted a relish recipe her grandmother made. Maybe you're thinking of that one.

CUCUMBER RELISH (GRANDMAÂS RECIPE)

4 cups ground cucumbers
4 large onions, ground up
4 green peppers, ground up
1 or 2 red peppers, ground up
1 tbls. Salt
4 tsp celery seed
2 tsp. Turmeric
½ tsp. Pepper
4 cups vinegar
4 cups sugar

Combine veggies and salt and let stand for 2 hours. Drain well. (I don't just drain the veggies, I take my hands and squeeze as much moisture out of them as I can, then add them to my pot, I like nice thick relish), add rest of ingredients to veggies and cook slowly for 1 hour. Pack hot into hot jars and process in boiling water bath 15 minutes for pints.
Makes 6 Â 8 pints

I have tried several methods of "grinding" the vegetables. I have a table mounted hand cranked meat grinder, which is what Grandma used. It grinds too fine for my taste. I then grated by hand, but it's time consuming. Finally, I used my salad shooter with the grating blade to grind the veggies. Perfect!! Of course a food processer or Oster kitchen center, anything that will shred the veggies would work.
Annie

Posted by Carol

Mustard seeds are alo a great spice to add as well, either whole or parially ground. Suggest that you taste before canning as it has a low salt amount. Instead of grinding, I like to use a food processor and chop a bit unevenly, as it gives a lot more texture to the relish as opposed to grinding. My Kitchen center also has a grater blade and even a course chopping blad, but one is a bit too fine, while the other is a bit too course. I will make relish soon as I was able to pick a few big tough pickling cukes that were simply haning onto dead plants. Must also get my onions dug up too, before they are a total loss. Meat grinders with large holed cutting disks can offer a better texture too, but because most use an auger that crushes things while pushing, it can also reduce the indredients texture a bit.

Thanks so much. I think I'll plan to make that over the weekend.

Okay - here's another question.

How is it my hands are ON FIRE after I chopped a bunch of jalapenos and super chilis WITH MY RUBBER GLOVES ON???

Seriously, it feels like my skin is going to peel off.

Cathy, very very uncomfortable

I'm sorry. I know how uncomfortable that is. (Rule #1 - do not remove contact lens after cutting peppers.)

Did you pick the peppers bare-handed or do some of the work barehanded before cutting? Take off gloves and clean the cutting surface, bowl or utensils? It doesn't take much, especially if you have a sensitivity. For some people it almost requires a hazmat suit.

Carol

Thanks for the support. I'm telling you --- I thought I was really really careful. But somehow both hands got it, and I'm soooo uncomfortable. I've taken a couple of aspirin and keep putting my hands in icewater. UGH
Tomorrow I'll make something nice like jam. No peppers!
Cheers,
Cathy

Try rubbing vinegar over your hands. Sounds weird, but may neutralize it some.

Deanna

Try soaking/rinsing your hands in milk. It's the ONLY thing you can drink when your mouth is on fire, after eating a too hot pepper. Something in the milk enzymes whereas water, beer, juice all make it worse. Maybe it'll work on your hands too.
Then go make some nice jam...I agree (but no jalepeno jelly I guess :)
Rebecca

Reporting from the burning hand department --

I tried vinegar (temporary relief), milk (relief that lasted a little longer), and aspirin and tequila - the relief that lasted the longest! :)

All the reading I did on the internet started with "What's the matter with you? You cut peppers without gloves? What an idiot."

Fact is, I wore gloves for jalapenos and super chilis, but I never really think of poblanos as hot... So, I roasted two poblanos and then skinned and seeded and de-veined bare handed.

36 hrs later it still stings a little.

Some lessons are easier learned through experience than reading, but for any of you wondering, when in doubt, wear gloves.

Sigh,
Cathy, taking a day off from the kitchen and doing laundry instead

PS Annie's salsa with two roasted, skinned, seeded poblanos added to the 1-1/2 c. chopped pepper -- very tasty

Hi there....Does anyone know the measurement equivalents one should follow for the peppers? For the onions?

Finally, my gut tells me it is ok...but is it ok to substitute more of the peppers for red and less green....as long as you do not exceed the overall volume, as a general rule?

CUCUMBER RELISH (GRANDMAÂS RECIPE)

4 cups ground cucumbers
4 large onions, ground up
4 green peppers, ground up
1 or 2 red peppers, ground up
1 tbls. Salt
4 tsp celery seed
2 tsp. Turmeric
½ tsp. Pepper
4 cups vinegar
4 cups sugar

Combine veggies and salt and let stand for 2 hours. Drain well. (I don't just drain the veggies, I take my hands and squeeze as much moisture out of them as I can, then add them to my pot, I like nice thick relish), add rest of ingredients to veggies and cook slowly for 1 hour. Pack hot into hot jars and process in boiling water bath 15 minutes for pints.
Makes 6 Â 8 pints

I have tried several methods of "grinding" the vegetables. I have a table mounted hand cranked meat grinder, which is what Grandma used. It grinds too fine for my taste. I then grated by hand, but it's time consuming. Finally, I used my salad shooter with the grating blade to grind the veggies. Perfect!! Of course a food processer or Oster kitchen center, anything that will shred the veggies would work.
Annie

I did some searches on peepers and it looks like assumption is correct on substituting green and red peppers.

For measurements, I found someone stating 1 large onion may equal 1 cup ground. True? Not sure on the peppers though.

Robert, red peppers can be substituted for green peppers and vice versa, you can even add in hot peppers instead, as long as you keep the same total amount.

I'd say that one large onion would be approximately one cup, and that the peppers might yield half a cup each, as my sweet peppers don't get enormous for some reason.

Happy canning!

Annie