📝 About This Recipe
This vibrant, emerald-hued relish is the quintessential American condiment, balancing a sharp vinegary tang with a deep, spiced sweetness. Far superior to store-bought versions, this recipe uses a traditional brining method to ensure every morsel of cucumber and pepper remains incredibly crisp. Whether it’s brightening up a backyard barbecue or adding complexity to a sophisticated remoulade, this relish is a pantry staple that captures the essence of summer harvests.
🥗 Ingredients
The Produce Base
- 4 pounds Kirby or Pickling Cucumbers (finely diced; do not peel)
- 2 large Yellow Onions (finely diced)
- 1 large Red Bell Pepper (seeded and finely diced)
- 1 large Green Bell Pepper (seeded and finely diced)
The Brine & Cure
- 1/4 cup Pickling Salt (non-iodized to keep brine clear)
- 2-3 cups Ice Cubes (to keep vegetables crisp during brining)
- 4 cups Cold Water
The Spiced Syrup
- 2 cups Apple Cider Vinegar (5% acidity)
- 3 cups Granulated Sugar
- 1 tablespoon Mustard Seeds (whole)
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Ground Turmeric (for a beautiful golden-green color)
- 1/4 teaspoon Ground Cloves
👨🍳 Instructions
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1
Prepare your vegetables by dicing the cucumbers, onions, and bell peppers into uniform 1/8-inch pieces. For the best texture, use a sharp chef's knife rather than a food processor, which can turn the vegetables into mush.
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2
Place all the diced vegetables into a large non-reactive glass or stainless steel bowl. Sprinkle the 1/4 cup of pickling salt over the top and toss thoroughly to ensure even coating.
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3
Cover the vegetables with cold water and top with a generous layer of ice cubes. Let the mixture sit at room temperature for at least 3 to 4 hours; this process draws out excess moisture and ensures the relish stays crunchy after cooking.
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4
After the brining period, drain the vegetables into a fine-mesh colander. Rinse them thoroughly under cold running water to remove the excess salt, then press down firmly with a spatula to squeeze out as much liquid as possible.
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5
In a large, heavy-bottomed pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and ground cloves.
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6
Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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7
Add the drained vegetable mixture to the boiling syrup. Stir well to combine and bring the entire mixture back to a gentle simmer.
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8
Reduce the heat to medium-low and simmer uncovered for 10-15 minutes. The vegetables should become slightly translucent but still retain a bit of snap.
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9
While the relish simmers, prepare your canning jars by washing them in hot soapy water and keeping them warm in a pot of simmering water.
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10
Using a wide-mouth funnel, ladle the hot relish into the warm jars, leaving exactly 1/2 inch of headspace at the top.
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11
Run a thin plastic spatula or bubble-remover tool around the inside of the jars to release any trapped air bubbles.
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12
Wipe the rims of the jars with a clean, damp paper towel to remove any sticky residue. Center the lids on the jars and screw the bands on until they are fingertip tight.
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13
Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary). Remove the jars and place them on a towel-lined counter to cool undisturbed for 24 hours.
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14
Check the seals; the lids should be curved downward. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
💡 Chef's Tips
Use only pickling salt; table salt contains anti-caking agents that will make your relish cloudy. If you prefer a spicy kick, add two finely minced jalapeños (seeds removed) to the vegetable mix. Don't skip the icing step; the cold temperature combined with salt is the secret to a professional 'crunch'. Always use 5% acidity vinegar to ensure the relish is safe for long-term shelf storage. If the relish seems too liquidy after simmering, you can simmer it for an extra 5 minutes, but be careful not to overcook the vegetables.
🍽️ Serving Suggestions
Stir into mayonnaise with a dash of lemon juice to create a world-class Tartar Sauce for fried fish. Heaping spoonfuls over a grilled Wagyu beef hot dog with spicy brown mustard. Fold into your favorite deviled egg filling for a classic Southern-style appetizer. Mix into a cold potato salad or macaroni salad to provide a necessary acidic balance to the creamy dressing. Serve alongside a sharp cheddar cheese board as a sweet-and-sour palate cleanser.