YELLOW CUCUMBER RECIPES

Steps:

• Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
• Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
• Sterilize the 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 relish for 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.

Steps:

• Peel and chop the cucumbers into small pieces.
• Keep other ingredients for chutney ready as shown in below picture.
• Heat a kadai and dry roast cumin and methi seeds.
• Add 1 tsp of oil and fry red chillis.
• Add all these ingredients to mortar pestle and crush into a rough paste.
• Meanwhile, add another tsp of oil into kadai and cook chopped cucumber pieces. You can add water if these don't get cooked with their own water content. Cooking time depends on cucumber. It took around 10 minutes for me.
• Add cooked cucumber pieces to mortar pestle and mash it into a rough paste.
• Take all tadka ingredients and put tadka in remaining oil. Add tadka to above chutney mixture and chutney is ready to serve !!