I may not have had enough good cucumbers to make pickles, but I had enough to make relish!
It’s the basic Ball Blue Book sweet relish recipe. I haven’t tasted it yet, but it sure smelled good! It calls for covering the veg with salted water for two hours, then rinsing and draining thoroughly. I think I drained pretty thoroughly, but I still ended up with more liquid than I was happy with in the final results. Next time I think I’ll try and get more of that water out. I’ll either let it soak longer, or salt-and-sit without water first, before I rinse. Or maybe I’ll line the salad spinner with cheesecloth and try and spin the rinse water out that way!
What have you done to get more liquid out of chopped veg before pickling?