Oh my I feel as though I have deserted A Taste of Brazil for the past weeks and all of you must be thinking that I disappeared and gave up on cooking. Please don’t despair, I am still here, I am still cooking, and I am still writing!!!!
The past weeks have been crazily busy and finding the time to try new recipes in the kitchen has been impossible along with having no time to sit down and write. With summer on the farm our vegetable production is in full swing and instead of spending time in the kitchen cooking Brazilian foods my time has been taken over by harvesting vegetables and creatively finding ways to preserve the left over vegetables that we have.
We are coming to the end of a busy few weeks of harvesting cucumbers, and we are now beginning to harvest lots of tomatoes, peppers, and eggplants. My kitchen has been constantly filled with different vegetables waiting to be processed and now tomatoes are starting to flood through the doors.
It has been cucumbers that took over my kitchen for the past weeks and all I have been doing is turning these beautiful fresh cucumbers into relish and a geléia de pepino (cucumber jam). Yes, pickling has taken over my life!!!!!
Although relish has been priority number one, pickled beets managed to make there way into the canning process last week, and this week I started turning tomatoes into a simple tomato sauce and a blend of red and yellow cherry tomatoes, roasted, and canned for a richer flavored pasta sauce.
So, although this may not be a Brazilian recipe, it is what has been going on in my kitchen these last weeks. Hopefully, I can get these vegetables a little bit more under control and be able to find the time to do some Brazilian cooking soon.
Enjoy this wonderful relish recipe. In the next weeks I will share my other recipes for geléia de pepino, pickled beets, simple tomato sauce, and roasted cherry tomato sauce.
1 kg cucumbers, finely sliced
2 tbsp salt
1 1/4 cup white sugar
1 1/4 cup white vinegar
1 tsp mustard seeds
1 tsp black pepper corns
1/4 tsp turmeric powder
Slice the cucumbers and place in a large bowl together with the salt and enough water to cover the cucumbers. Cover and set aside for 3 to 24 hours.
To make the brine mix the vinegar, sugar, mustard seed, pepper corns, and turmeric in a pan. Heat over a medium heat making sure to not bring to a boil. Turn off the heat just before the brine begins to boil. Add the drained cucumber and leave in the brine for approximately 2 to 3 minutes. Transfer cucumbers to sterilized jars (for sterilizing jars instructions see here). Fill the jars well and then add the brine. Clean the rim of the jars and close with lid. Place filled jars in a pan of water, bring to the boil and leave for 10 minutes. Turn off heat, remove jars from the water, and place on a towel to cool.
Enjoy this simple relish on sandwiches or on its own.
(Please excuse my picture on this post, it was taken with my phone so the quality is not that good, and pickling has taken over so no time for more a professional looking photo:/)