Sweet Pickle Relish

Sweet Pickle Relish

Ahhhh relish… some people love it, and some hate it! And if you’re from Chicago it must be neon green! Well today’s recipe is for a classic version of the hot dog/hamburger relish, but without any high fructose corn syrup added, like you often see with commercial brands. For me, it’s not bad on the aforementioned BBQ treats, but I LOVE it in tartar sauce (simply add mayo!) or added to salmon or tuna salad.

For those of you who want a more unique vegetable relish, I suggest heading back to my recipe for Chow Chow (click here for the recipe), which is a variety of pickled vegetables cut up into a relish favoured in the South. No matter which relish you choose, as always, enjoy!

Ingredients:

2 medium sized cucumbers – finely diced
1 medium sized green bell pepper – finely diced
1 medium sized red bell pepper – finely diced
1 medium/large onion – finely diced
1 tablespoon pickling salt*
¾ cup white sugar
½ cup cider vinegar
½ teaspoon celery seed (not celery salt)
½ teaspoon mustard seed
⅛ teaspoon turmeric

* You have to use a pickling salt or kosher salt, not table salt, as the iodine with affect the pickle relish while it sits.

Directions:

In a large bowl, mix together the diced cucumbers, peppers and onions, and sprinkle with the pickling salt. Toss to coat, and then let stand covered at room temperature for at least 2 hours. Once you have “pickled” the vegetables, pour the vegetables into a strainer and rinse well with cold water and set to drain.

While the vegetable mix has been rinsed and is draining, go ahead and get the seasoning mix a boiling. Combine the sugar, vinegar, celery seed, mustard seed and turmeric in a large pot on high heat. Once boiling, add the vegetable mix, and return to boil.

Let the relish cook on medium heat uncovered to let some of the liquid evaporate. It will be done once the vegetables have cooked through, but have not become mushy, and most of the liquid has evaporated. Allow the relish to cool, and then transfer to a covered dish or jar with a lid, and refrigerate. This will keep for up to 1 month in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *