It really appealed to me because I recently made my own Tomato Ketchup. And, how much fun would it be to have a burger with homemade ketchup and homemade pickle relish?
Cat from Neo-Homesteading is right, once you taste this relish, you’ll never want the store-bought stuff again. Sweet and a little spicy all at the same time. Not too vinegary. You can still taste the summer cucumbers. My version didn’t turn out quite as pretty as the original, partly because I didn’t use the turmeric, which would give it that pretty color. (I didn’t have any in the house, and didn’t feel like going out to buy some). Her’s is so nicely uniform in size, while mine was a little chunkier (I’ll get that down the more I make it, I’m sure). But, mine does have that pretty colorful confetti-look. And, well, like I said, the taste is so good. I also cut her recipe in half, because I didn’t actually can the relish, so I’ll have to use it sooner (that won’t be a problem).
I’ll be giving away some of the relish. My good friend, Amy, gave the cucumbers to me so she got a jar. And, there are a couple of other people I know who will love this!
Thanks, Neo-Homesteading, for a wonderful sweet-pickle relish to compliment my ketchup. What a great summer it is! Indeed!
Sweet Pickle Relish
Makes approximately 4 (8-ounce) jars
4 large cucumbers, finely chopped*
3 tablespoons pickling salt
1 large red pepper, finely chopped*
2 large onions, finely chopped*
3 cups white vinegar
3 ½ cups sugar
1 teaspoon ground celery seed
½ teaspoon allspice powder
1 teaspoon whole coriander
½ teaspoon onion seed
Place the chopped cucumbers in a large crock or stock pot. And cover the cucumbers with ice and the pickling salt. Allow the cukes to rest for about 8 hours or overnight. This will pull excess moisture from the cucumbers.
The next day, drain the cucumbers, and chop* the peppers and onion. Combine all veggies together.
In a medium pot, combine remaining ingredients (vinegar through onion seeds). Bring mixture to a boil, and stir until the sugar has dissolved.
Re-drain the vegetable mixture, and pour the vinegar mixture over the top of the veggies.
Place into sterile jars, using a slotted spoon to fill the jars. Fill the jars the rest of the way with liquid. Leave ¼-inch air space, clean the rims, place the rings and lids on the jars, and process in a water bath or pressure canner according to manufacture’s directions for your altitude and jar size. Or, if you aren’t actually “canning” the relish, store it in the fridge and devour soon!
Cook’s Notes: *To finely chop the vegetables use a food processor, if available. Pulse about 8 times; do not over chop or you will puree the vegetables. Ideally the pieces should be somewhat uniform in size so that they will spread smoothly.