Family Chow Hall

Pickle Relish

June 4th, 2007

This makes excellent tartar sauce. Hubby suggested I post the recipe for my homemade relish, claims it is better than any he has ever had. It does not have the bright green quality that purchased relishes have. If you miss it, add some green food coloring. Personally, I don’t need it.

Back before I had 5 children running amok in my home, I would make a large batch and can it for future use. The amounts below will make 2 pints, which should keep in your fridge for quite some time. It takes some time for the vegetables to drain, so be patient.

Cheryl’s Pickle Relish
makes 2 pints

2 c. peeled and chopped cucumbers
1 c. chopped onions, sweet if you can find them
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped
1/8 c. salt
1 1/3 c. sugar
2/3 c. cider vinegar
1/2 T. celery seed
1/2 T. mustard seed

Combine all of the chopped veggies (use a chopper or food processor for that task) in a large bowl. Sprinkle with salt and cover with cold water. Let stand at least 2 hours.

Drain thoroughly. This means putting it through a fine strainer 2 or 3 times, and pressing out the liquid.

In a stock pot, combine the sugar, vinegar and spices and heat to a boil. Add the cucumber mixture and simmer 10 minutes. If you’re not canning it, this is the final step. Keep refrigerated.

If you are canning it, pack it into hot pint jars. Leave 1/4 inch head space. Process in a boiling water bath for 10 minutes.

For canning information, click here.

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