• Sweet & Spicy Pickle Relish! Posted on June 10, 2013

    Sweet & Spicy Pickle Relish! It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the limelight. Since it's essentially a chopped pickle, you can use it anywhere that a bit of sliced or minced dill pickle might go. Spread it on a sandwich, stir it into tuna or chicken salad or even put it out on a cheese tray along with a dish of tapenade.


    3 cups grated green pepper (about 2 large)
    3 cups grated pickling cucumber (6 to 8 pickles)
    1 cup minced or grated onion (about 1 medium)
    2 cups apple cider vinegar, divided
    1 cup granulated sugar
    1 tablespoon kosher salt
    1 tablespoon mustard seed
    1/2 teaspoon celery seed
    1 teaspoon red chili flakes


    Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.

    Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.

    Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.

    When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.

    Photo & recipe shared from: http://www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html

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