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Cucumber Relish
300 g cucumber
1/2 onion
7g fresh ginger
½ teaspoon ground turmeric
2 teaspoons mustard seeds, ground
2 teaspoons of salt
75 ml apple cider vinegar
50 grams of sugar
1 – 2 sprigs of dill
Preparation:
Peel the cucumber, remove the watery core and cut the pulp into small cubes.
Peel the onion and ginger and dice both finely.
Mix the cucumber, onion and ginger in a bowl with the turmeric, the ground mustard seeds and salt. Let the mixture steep for 1 hour.
Bring everything to the boil briefly and boil down thickly for about 2 minutes.
Add the cucumber mixture, bring to the boil and cover and simmer over low heat for approx. 15 minutes.
In the meantime, wash the dill and shake it dry, pluck it and chop it finely.
Remove the cucumber mixture from the heat and stir in the dill.
Pour the cucumber relish into a clean twist-off glass while still hot, close and let cool. (I then baked them in the oven for 30 minutes at 150 degrees to preserve them)
(https://www.kochhelden.tv/gurkenrelish-relish/)
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Salsa Recipe
1.2 kg tomatoes
5 cloves of garlic
3 red onions
1 chili pepper
100 ml olive oil
100 ml apple cider vinegar
2 tbsp smoked paprika
2 tbsp cumin
salt, pepper
Preparation
Wash and dice tomatoes. Peel the garlic and onions and dice them too. Cut the chilli peppers into fine rings. Heat some oil in a saucepan. Sear part of the tomato cubes until light roasted aromas appear. Browning is even better with a little sugar. Add the remaining oil and vegetables and sauté everything until translucent. Add vinegar and spices. Simmer for about five minutes with the lid closed until the diced tomatoes have crumbled. Season well with salt and pepper.
Pour the sauce into sterilized jars while still hot and close immediately.
(I then baked them in the oven for 30 minutes at 150 degrees to preserve them)
https://www.smarticular.net/salsa-rezept-dip-selber-machen-vorrat-nachos-tortilla-chips-sosse/
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Apple Sauce
I didn’t really followed a recipe here. 🙂 I just peeled and chopped all of our apples, added a sprinkle of lemon juice and let them cook until they were soft enough to be mixed. I added cinnamon and vanilla, filled the sauce into the jars and let them cook in hot water for half an hour to create a vacuum in the jars.
source
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