a recipe for simple venison soup. Every time my husband goes on a hunting trip, he always asks for this soup because he enjoys hunting so much. Never just one bowlful! Highly satisfying.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 20 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 60 |
| Yield: | 60 servings |
Ingredients
- 7 large cucumbers, grated
- 5 large onions, grated
- 2 tablespoons salt, or as needed
- 3 cups white vinegar
- 3 cups white sugar
- 1 cup water
- ½ cup all-purpose flour
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
Instructions
- Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
- Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- The nutrition data for this recipe includes the full amount of sodium for the salt used. The actual amount of salt consumed will vary.
Reviews
This recipe is very unsafe both in canning practice and ingredients. Flour is known to be unsafe for canning as it helps to insulate botulinum toxin. Do not add flour when canning anything except for those very few recipes that use a very small amount and have been tested for safety. When removing jars from canner you should NEVER press down on the lid. Jars should be left undisturbed for 12-24 hours and then tested by removing the ring and lifting the jar up by the edges of the lid to determine if there is a seal.
Everybody that tried it, loved it. Was a great way to use up excess cucumbers.
Hands down the best relish ever, and it keeps very well too! Made a few jars as gifts, and always end up with requests for more. A keeper!! Thanks for sharing
Absolutely love this recipe. We love spicy so I added just a shake of chilli powder. First time ever doing a preserve (and I’m 74) So easy and tastes yummy. Looking forward to cheese and bickies topped with this relish. Oh not to mention the glass of wine that is a necessary accompaniment.
Great tasting relish. I use it on eggs, meat, potatoes, burgers & sausages.
This one’s a keeper! I made 8 jars and they are delicious. Easy to follow recipe.
Still to taste it. Couldn’t get powdered ginger so didn’t add it. After placing them on a table to cool, how long do we leave it? Also do they give the pop sound after few seconds of placing them on the table?! Well, they sure do sound spooky on a wintery evening!
I’ve literally just made this as I had sooo many cucumbers in the garden. I made 5 x 500ml jars + a little extra. It tastes delicious and I’m extremely excited to have it with some strong, sharp cheddar cheese. YUM!
This is what we call Granny’s Relish in our house. I used allrecipes to double check ingredient amounts and find some instruction …. dontcha know Granny’s recipes are always skimpy in details! Used my food processor to grate the cukes and onions. My first relish -making attempt. Soooooo easy and soooooo delicious! Very happy to have a stash in the cupboard again for sandwiches.
1st off thanks for sharing your family recipe. 2nd thanks for saying how many cukes & onions and not cups. This is very tasty with out being dilly or sweet. And I’m using it from now on
Made it just the way it shows. We loved it.
I’ve made this recipe 4 times so far this growing season. My husband and family loves it! Hubby even puts it on his eggs! Thank you so much for sharing. (I wasn’t sure about the 7 large cucumbers as they come in so many sizes that could be considered large. I weighed my first batch before preparing and 3lbs. Was the magic weight for us.)
Made as written minus the ginger and the end result was much that of bread and butter flavor which I hate but hubs likes. If you like bread and butter pickles then you should really give this one a try. I’m positive you will like it.
I am very pleased to say that this recipe is a success! I made this exactly as directed and it came out beautifully. A huge bag of cucumbers showed up on my desk and I am happy that I came across this recipe 🙂 I will be making this next year as well.
I confess, I did cut the sugar amount in half and I did not stir up 60 servings or can any of this. But it really was delectable, sweet, sour, slightly spicy, with a nice little crunch. I was looking for a recipe to use one of those rogue cucumbers from the garden that grew about 20 inches long. This filled the bill nicely. Can’t wait to slap some on a burger, hot dog, or grilled chicken breast. I think it would go very nicely with ribs or roasted anything too. I put some on a leftover baked potato and it really was nice. Thank you for the recipe!