Cucumber Relish

The recipe we usually make calls for cucumber celery and green peppers and after salting for 30 min's, they are cooked for 30 min's in the spices / vinegar etc.   Always turnes out nice and crunchy, so go ahead and 'fill yer boots'!  There is a hand scribbled note from us to us to make twice the recommended 'gravy'.      Cheers,    Tony.

I've never made this recipe
http://www.allotment-garden.org/recipe/8/vals-recipe-for-cucumber-and-pepper-relish/

if this is the one you are talking about, but It looks to me like it's like a pickled onions sort of pickle, rather than a thick one like picalilli.






edit to correct link, sorry 

Thanks Tony - my husband can't eat wheat flour, so I'll try substituting cornflour.  As for the recipe, MumofStig, it's as follows:

750g cucumber
2 large red peppers
1 tbsp lime juice
2 tsp mustard seeds
Salt for brining

You brine/rinse the chopped cucumber, then soak the thinly sliced peppers in the lime juice before bringing everything to the boil and simmering for ten minutes.  Wondered about the fact there's no sugar, because whilst I don't have a sweet tooth and often use less sugar than recipes suggest (unless the full amount is needed for preserving), the prospect of vinegar and lime juice without any at all does sound a little eye-watering!!

Yes, that's the one, but I just wondered whether it would be possible to adapt it so it was more like the consistency of those finely chopped relishes that have an almost glutenous texture.  I'll experiment and see how it goes!

Thanks for the various responses - I thought I'd let you know how I got on!  Although I'd picked up the recipe for Cucumber & Red Pepper Relish (mentioned above) from this site, I discovered quite by chance that it's actually from an ancient little pickles and preserves recipe book from Sainsbury's that I have on my shelf, and there was a photo in there of the finished product ... it looked a bit soft and squishy!  As I wanted mine crunchy, I modified the recipe so that I had roughly equal quantities of finely diced cucumber, red pepper and celery, and then added a smaller quantity of red onion.  I didn't simmer the mixture at all (the recipe suggests doing so for ten minutes) - I simply brought the vinegar and some granulated sugar to the boil, added the veg and mustard seeds, and then packed it into jars.  

I ended up with just over 2 kilos of diced veg, and used 1kg for the crunchy summer relish and 1kg for a sort of piccalili as suggested by Tony.  For the piccalili, I pretty much followed the recipe in the River Cottage Handbook, except that rather than the vegetables Pam Corbin suggests (cauli, runner beans, etc.) I just stuck to my basic mix of cue, peppers, celery and onion.  It worked a treat, and both lots look really pretty in their jars because of the mixed colours spiked with the little mustard seeds.

So, thanks once again for the responses - that's why I love this site, because it gives me the confidence to experiment!