I’m going to be going on a farm tour today! Follow me on Instagram to see photos as I go about my day 🙂
I’m so excited to be bringing you this deliciously different recipe today as part of Ball’s Can It Forward Day celebration!
I’m a huge relish fan as it is, but add a bit of an Asian flair to a vegetable relish and it becomes even more of a delicacy to me. From time to time, folks will ask me what they are supposed to do with a relish. My favorite ways to eat relish are on top of a hot dog, stirred into a bowl of beans, or alongside piping hot cornbread. Sometimes, though, I have been known to eat it all by itself. See that bowl up there in the photograph? Yup, someone had to eat it once it was done being all pretty 🙂
This recipe is one of many on Ball Canning’s website, Fresh Preserving.com. If you’re looking for any canning recipes, that site is a great place to start. You can be confident that their recipes are tested and safe and there is really something for everyone, just type in the veggie you have and see what pops up!
This recipe has a long list of ingredients but it is absolutely worth the extra effort!
Let’s get started with our relish…
You’ll need: Dried Chili Peppers, Garlic, Cauliflower, English Cucumbers, Carrots, Ginger Root, Onions, Dry roasted unsalted peanuts, Canning salt (or kosher salt), Sesame Seeds, and Tumeric.
You’re also going to need some white vinegar and Sugar.
Note on the cucumbers, the actual recipe is at the bottom and calls for five English cucumbers. I only bought two because they were exceptionally large and the recipe worked out just fine (I did add one regular cucumber in there for good measure).
Dried Chili Peppers – I found these on an end cap near the produce.
Cut your veggies according to recipe (below) and place on a plate or in a baking dish lined with a paper towel to absorb excess moisture while you prepare the rest of the recipe.
Grind your peanuts up in a blender or food processor (I used my nutribullet) and then place in a heavy skillet along with the sesame seeds and toast lightly, stirring often, over medium heat. Remove from heat once they are lightly browned and be careful not to let them burn.
Grind up your garlic, peppers, and onion the same way you did your peanuts (blender or food processor) and place them in a large pot.
Add vinegar and sugar and bring just to a boil, stirring often, over medium high heat.
Once it has come to a boil, add in all veggies and peanut/sesame mixture.
Stir that up good and bring it to a boil again. One it is at a low boil, simmer it for five minutes.
I’m using my fancy new Ball Electric Water Bath Canner. I am in absolute LOVE with this thing. It is SO easy! Just put in your jars, plug it up, and turn the knob to “canning”, then I go walk away. No more watching to see when the pot boils or adjusting the temperature. It also has a spigot on the side so letting the water out is a breeze. I usually just let it cool and then turn it and empty it into a big gallon jug and as that fills up I go water my plants 🙂 If you do a lot of water bath canning or know someone dear to you who does, this would make an excellent gift. you can also use it to make massive batches of stew or other dishes as it doubles as a cook pot and a steamer. Click here for more information
If you would like to see my full instructions on water bath canning, click here. You don’t *have* to can this but it makes 7 pints and those might get a little crowded in your refrigerator. Canning is simple, requiring only a large pot and boiling water, and preserves this so it can happily sit on a shelf in your pantry until you need it!
Enjoy this delicious Asian relish! Keep it all to yourself or share with friends!
- 5 English cucumbers unpeeled
- 2 medium carrots peeled
- 5 cups cauliflower flowerettes
- 1/2 cup unsalted roasted peanuts
- 4 tablespoons sesame seeds
- 2 medium cooking onions quartered
- 15 small dried chilies about 1 inch each
- 1-1/2 piece gingerroot
- 4 cloves garlic
- 2-1/2 cups vinegar
- 1 cup granulated sugar
- 2 tablespoons Ball® pickling salt
- 1 tablespoon ground tumeric
- 7 Ball® pint 16 oz glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- WASH cucumbers. Remove blossom and stem ends; quarter lengthwise and seed.
- CUT cucumbers and carrots into 1-1/2 inch sticks
- PLACE cucumber, carrot and cauliflower on a towel to dry while preparing other ingredients
- GRIND peanuts in a food processor. Toast lightly in a heavy skillet with sesame seeds
- COMBINE onions, chilies, gingerroot and garlic in a blender or food processor. Purée to a paste. In a large deep stainless steel saucepan, combine purée, vinegar, sugar, salt and tumeric. Bring mixture to a full rolling boil. Stirring frequently to prevent scorching, boil gently, uncovered 5-10 minutes, or until mixture thickens slightly.
- ADD peanut mixture and vegetables to sauce. Stirring frequently, return mixture to a boil; reduce heat and boil gently, uncovered, 5 minutes.
- LADLE achar into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Celebrate Can It Forward day with Ball Canning on August 1st!
- Tune in to the live webcast of canning demonstrations from 11:00am – 4:00pm EST, featuring an integrated chat function to submit your home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!
- Share what Made From Here means to you by hosting a home canning party on Saturday, August 1!
- Share your home canning creations, tips and tricks via social media (Now, if you like!) with the hashtag #canitforward.
For tons of great tried and true canning recipes, visit FreshPreserving.com
“What you do today can improve all your tomorrows.”
Disclaimer: I’ve partnered with Ball Canning to help promote and educate folks about the joys and benefit of home canning. I’m honored to have been chosen as one of four ambassadors for National Can It Forward Day and I have been compensated for my time, but all opinions are my own.