Colorado Cucumbers

Each month the Colorado Department of Agriculture chooses a local commodity to highlight as part of it's Colorado Proud program.

This month the chosen produce is cool Colorado Cucumbers.

Wendy Lee White at the Department of Ag tells Colorado Today one of the best ways to enjoy cucumbers is in a recipe from Chef Jason Morse of "5280 Culinary"

White says while cucumbers are not a huge crop in Colorado they are growing in many areas and you can find locally grown cukes in farmers markets and groceries around the state.

We've linked the recipe for Sweet Pickle Relish on our website at www.aginfo.net

and you can also find at www.coloradoproud.org

Sweet Pickle Relish

Choose firm cucumbers with dark green color that are heavy for their size.

2 lbs. (8-10) Cucumbers, washed and shredded

1/2 Cup Pimento, drained and diced

2 Small Sweet Yellow Onions, shredded

3 Tbsp. Kosher Salt

3 Cups Water, boiling

3/4 tsp. Mustard Seed

3/4 Cup Sugar

3/4 Cup Light Brown Sugar

1/2 Cup White Distilled Vinegar

1/2 Cup Unfiltered Apple Cider Vinegar

Place the shredded cucumbers, shredded onion and diced pimento into a stainless steel mixing bowl. Cover with boiling water, add the salt, mix well then let stand for 1-1.5 hours. Drain the cucumber mixture and place into a stainless steel stock pot (do not use aluminum). To the cucumber mixture in the stock pot, add the mustard seed, sugars and vinegars. Bring this mixture to a boil over medium high heat, once at a boil, reduce to a simmer. Simmer for 20-35 minutes, stirring occasionally. Cook the mixture until the majority of the liquid (80-90%) has evaporated and the mixture is thickened. Split mixture into two sterilized pint mason jars and place in the refrigerator to cool completely. Once fully cooled, place on the lid and ring and secure. Keep refrigerated (for safety and quality, use within two weeks) .