Tangy Pickle Relish

 

Tangy Pickle Relish

Here’s the recipe for the Tangy Pickle Relish. This is my favorite of the two, but both are really good! Link for regular Pickle Relish.



Tangy Pickle Relish

Ingredients

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

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.

Chop bell and jalapeno peppers in food processor and add to cucumber onion mixture.

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. 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.

Tangy Pickle Relish

Looking for relish with a kick? Look no further than this Tangy Pickle Relish!
Course: Side Dish
Cuisine: American
Keyword: cucumbers, pickles, relish, spicy

Ingredients

  • 3 lbs cucumbers 8-9 pickling cucumbers
  • 2 yellow onions
  • 1 red bell pepper
  • 5 jalapenos
  • ¼ C pickling salt
  • 3 C white vinegar
  • ½ C sugar
  • 5 cloves garlic minced
  • 2 t dill seed
  • 2 t mustard seed
  • 2 t celery seed
  • ½ t turmeric

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.
  • Chop bell and jalapeno peppers in food processor and add to cucumber onion mixture.
  • 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. 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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