This Spicy Sweet Pickle Relish adds a zesty kick to all of your recipes, and make a wonderful gift from your garden.
If you have never made pickles before, fear not! Relish is simple to make and there is no need to worry about making sure the slices or spears are crispy like you do with my brother’s Red Hot Pickles.
This recipe is a small-ish batch that makes about 3 pints. If you are canning them you can use 6 half pints instead or double the recipe. For detailed water bath canning instructions, consult the experts at Ball (not a sponsor, these are the instructions I always use for canning).
- 2 medium-large chopped cucumbers
- 1 medium onion
- 1 medium red bell pepper
- 2-3 jalapeno peppers
- 2 tablespoons salt
- 1 1/2 cups sugar
- 1 tablespoon pickling spice
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 cup cider vinegar
In a food processor, rough chop the cucumber, onions and pepper to desired size. Put in a bowl and add salt. Cover with cold water and let stand 2 hours.
Drain and rinse vegetables several times.
In a large saucepan, combine remaining ingredients and bring to a boil.
Add vegetables, simmer for 10 minutes.
Pack into hot sterilized jars and process in a boiling water canner for 10 minutes. Or you can store in the refrigerator. Let sit at least 2 weeks (4-6 is better) before consuming, for best flavor.
PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!
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