My pal with the farmette gave me several pounds of second
cukes, with a couple Armenian cukes thrown in (have ridged
skins, bigger seeds, but thrive in our heat, one peels &
seeds). But last batch of relish was time consuming chopping
first, soaking in cold brine, then grinding in my
handoperated-hopperless-sausage grinder I inherited. The
grind was perfect, but leetle pieces of stuff everywhere.
This time I sliced the veggies long way, not small, so that
when grinding time comes it'll be easier. Mama didn't raise
no fool.
Edrena