Pickle Relish

 

Pickle Relish

It started with a big old batch of cucumbers that my neighbor had given me. The cucumbers were huge and just way too big and seedy to make pickles and so I decided to try my hand at Pickle Relish.

I found two recipes that looked really good so I decided to try both of them. The tangy one is almost identical to the pickles that I make. They are both delicious, but I think I’m partial to the spicy one. Link to Tangy Pickle Relish.

I removed the seeds so the relish wouldn’t be mushy. And I used my food processor, rather than cutting up all of the ingredients. No way was I dicing all those cucumbers and onions…

Make sure to get as much moisture out as you can. See how much liquid is left in the first picture and that was after 2 drains. Keep draining until there is very little liquid left.

Pickle Relish

Ingredients

  • 3 lbs cucumbers (8-9 pickling cucumbers)
  • 2 yellow onions
  • ¼ C pickling salt
  • 3 C white vinegar
  • ½ C sugar
  • 5 garlic cloves, minced
  • 2 t dill seeds
  • 2 t mustard seeds
  • 2 t celery seeds
  • 1⁄2 t turmeric
  • 1 red pepper (optional for color)

Instructions

Finely chop cucumbers and onions in food processor. Be careful not to over process or the relish can end up mushy. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.

Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture. This takes awhile and a lot of squeezing to get all the juice out.

In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, and turmeric to a boil over medium high heat.

Add cucumber mixture and return to a boil, stirring frequently. I added 1 chopped red pepper for color. Reduce heat to medium low and simmer for 10 minutes.

Pour into jars, leaving 1/2 inch head space. Seal with lids and rings. Process in water bath for 10 minutes.

Adapted from Genius Kitchen and Bobbi’s Kozy Kitchen.

 Print Recipe

Pickle Relish

Looking for a delicious relish? Try this Pickle Relish!
Course: Side Dish
Cuisine: American
Keyword: canning, dill, pickle, relish

Ingredients

  • 3 lbs cucumbers 8-9 pickling cucumbers
  • 2 yellow onions
  • ¼ C pickling salt
  • 3 C white vinegar
  • ½ C sugar
  • 5 garlic cloves minced
  • 2 t dill seeds
  • 2 t mustard seeds
  • 2 t celery seeds
  • 1/2 t turmeric
  • 1 red pepper optional for color

Instructions

  • Finely chop cucumbers and onions in food processor. Be careful not to over process or the relish can end up mushy. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
  • Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture. This takes awhile and a lot of squeezing to get all the juice out.
  • In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, and turmeric to a boil over medium high heat.
  • Add cucumber mixture and return to a boil, stirring frequently. I added 1 chopped red pepper for color. Reduce heat to medium low and simmer for 10 minutes.
  • Pour into jars, leaving 1/2 inch head space. Seal with lids and rings. Process in water bath for 10 minutes.

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