The Great Cucumber Massacre


A week ago I went to Coombs, BC and picked up an insane amount of local pickling cucumbers from the market. A few days later Leanna and I transformed those cukes into glorious pickles during an 8 hour pickling marathon.



It was messy work, but we plowed through the majority of the cucumbers, canning them whole with fresh dill and Mexican peppers and sliced into chips with fresh dill and dill seeds. We also made bread and butter sweet pickles and some dill relish! The relish was especially fun.

Dill Relish

3 lbs picking cucumbers, finely chopped (about 8 or 9 cucumbers)
1-2 sweet onions, finely chopped
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
5 garlic cloves, minced
2 tsp dill seeds
2 tsp mustard seeds
2 tsp celery seeds
1/2 tsp turmeric
2 tbsp cornstarch

Mix finely chopped cucumbers and onions to a bowl and add pickling salt. Mix well, cover and refrigerate for 1 hour. After the hour is up rinse them thoroughly under cold water to remove the salt and excess liquid.
Add the remaining ingredients to a large pot and bring to a boil. Once boiling, add the cucumber and onions and bring back to a boil. Stir frequently to prevent scorching and reduce to a simmer for 10 minutes.
After 10 minutes spoon some of the liquid into a small bowl and add the cornstarch, mixing it well to remove all clumps before pouring it back into the relish and blending it in. Simmer for 1 more minute then ladle into jars and can.YUM.

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It was 10pm and we still had this many left! I forced Leanna to take them home because I was very tired of looking at cukes haha.


This is the haul we got! Can’t wait to eat it all…


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