Pickle Relish
This homemade pickle relish has a fine chopped texture with crunchy little chunks of cucumber. The sweet vinegar brine has mild pepper heat and a clear pickle tang.
Servings: 2 Pints Approx.
Equipment
- Fine Mesh Strainer or Cheesecloth
- Pot Large or Dutch Oven
- Jars with Lids 2 or 3 Pint Jars or 5 or 6 Half Pint Jars
Ingredients
- 2 Pounds pickling cucumbers about 4 large cucumbers, roughly chopped
- 1 yellow onion medium, roughly chopped
- 1 Cup red bell pepper roughly chopped
- 2 Cloves garlic crushed
- 1 jalapeño seeded and roughly chopped, optional for heat
- 2 Tablespoons pickling salt or coarse sea salt
- ice water enough to cover vegetables
For the Pickling Brine
- 1 Cup apple cider vinegar
- 1 Cup distilled white vinegar
- 1 Cup granulated sugar
- 1 Tablespoon mustard seeds
- 1 ½ Teaspoons dill weed or dill seeds
- 1 Teaspoon celery seed
- ½ Teaspoon ground turmeric
- ¼ Teaspoon crushed red pepper flakes or to taste
Instructions
- Add roughly chopped cucumbers to a food processor and pulse until slightly chunky, but do not puree. Continue in batches until cucumbers, onions, peppers, garlic, and jalapeno are evenly minced.
- Transfer the vegetables to a large mixing bowl. Sprinkle with salt and thoroughly mix to coat everything evenly.
- Cover with ice water just slightly above the vegetables and let sit at room temperature for 1 to 2 hours.
- Drain the vegetables through a fine mesh strainer or cheesecloth. Press firmly to remove as much liquid as possible.
- In a large pot or Dutch oven, combine the apple cider vinegar, white vinegar, sugar, mustard seeds, dill, celery seed, turmeric, and red pepper flakes.
- Bring the mixture to a gentle boil over medium heat. Add the drained vegetables and stir well to combine.
- Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the vegetables soften slightly.
- Carefully ladle the relish into sterilized jars, leaving ½ inch headspace. Wipe rims clean and immediately cover with lids.
- Cool completely to room temperature and store in the refrigerator until ready to serve.
Notes
Pulse in batches: Small batches help the food processor mince the vegetables evenly. Overcrowding can create mushy patches.
Press firmly after soaking: Excess water thins the brine. Cheesecloth can remove more liquid if a strainer isn’t enough.
Use pickling salt: Coarse salts vary in crystal size, so don’t substitute them by volume.
Check the vinegar label: Both vinegars should be labeled 5% acidity.
Choose a non reactive pot: Stainless steel or enameled cookware is suitable for the acidic brine.
Press firmly after soaking: Excess water thins the brine. Cheesecloth can remove more liquid if a strainer isn’t enough.
Use pickling salt: Coarse salts vary in crystal size, so don’t substitute them by volume.
Check the vinegar label: Both vinegars should be labeled 5% acidity.
Choose a non reactive pot: Stainless steel or enameled cookware is suitable for the acidic brine.
Nutrition
Calories: 569kcal | Carbohydrates: 124g | Protein: 6g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7003mg | Potassium: 1045mg | Fiber: 7g | Sugar: 113g | Vitamin A: 2744IU | Vitamin C: 124mg | Calcium: 142mg | Iron: 3mg
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