📝 About This Recipe
This vibrant, emerald-hued relish is the ultimate celebration of summer’s bounty, offering a perfect balance of crisp texture and a zesty vinegar bite. Inspired by traditional farmhouse preserving, it transforms humble cucumbers and bell peppers into a versatile condiment that cuts through rich meats and adds a bright pop to any plate. Unlike store-bought versions, this homemade gem features warm undertones of turmeric and celery seed, making it a sophisticated staple for your pantry.
🥗 Ingredients
The Produce
- 8 cups Kirby or Pickling Cucumbers (finely diced or pulsed in a food processor)
- 2 large Vidalia or Sweet Onion (finely minced)
- 1 large Red Bell Pepper (seeded and finely diced for color)
- 1 large Green Bell Pepper (seeded and finely diced)
- 1/4 cup Kosher Salt (used for drawing out moisture)
The Brine & Spices
- 2 cups Apple Cider Vinegar (5% acidity)
- 1.5 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1 tablespoon Yellow Mustard Seeds (whole)
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Ground Turmeric (for a classic golden tint)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 2 pieces Garlic Cloves (smashed and minced)
👨🍳 Instructions
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1
Prepare your vegetables by dicing the cucumbers, onions, and bell peppers very finely. For a consistent texture, you can use a food processor, but be careful to pulse rather than puree; you want distinct tiny pieces, not a mush.
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2
Place the diced vegetables in a large glass or stainless steel bowl. Sprinkle the 1/4 cup of kosher salt over the mixture and toss thoroughly to combine.
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3
Cover the bowl with a clean kitchen towel and let it sit at room temperature for at least 3 to 4 hours. This critical step draws out excess water, ensuring your final relish is crisp rather than soggy.
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4
After the resting period, transfer the vegetables to a fine-mesh sieve or colander. Rinse them thoroughly under cold running water to remove the excess salt.
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5
Using the back of a large spoon or your hands, press down firmly on the vegetables in the colander to squeeze out as much liquid as possible. The drier the vegetables, the better they will absorb the flavorful brine.
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6
In a large, heavy-bottomed non-reactive pot (like stainless steel or enamel-coated cast iron), combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and minced garlic.
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7
Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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8
Add the drained vegetable mixture to the boiling brine. Stir well to ensure every piece is submerged.
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9
Reduce the heat to medium-low and let the relish simmer gently for about 10 to 15 minutes. You are looking for the vegetables to become slightly translucent while still maintaining a bit of snap.
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10
While the relish simmers, prepare your canning jars by sterilizing them in boiling water and keeping the lids warm.
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11
Ladle the hot relish into the prepared jars, leaving about 1/2 inch of headspace at the top.
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12
Run a thin spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles. Wipe the rims clean with a damp cloth to ensure a perfect seal.
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13
Place the lids and bands on the jars, tightening until just finger-tip tight.
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14
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Remove and let them cool undisturbed on a towel-lined counter for 24 hours.
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15
Check the seals; the lids should not pop back when pressed. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully mature.
💡 Chef's Tips
Always use pickling salt or kosher salt; table salt contains anti-caking agents that can make your brine cloudy. Don't skip the rinsing step after salting, or your relish will be unpleasantly salty. For a chunkier texture, hand-dice the vegetables; for a classic hot-dog style relish, use the food processor pulse setting. If you prefer a thicker consistency, you can mix 1 tablespoon of cornstarch with a little water and stir it into the simmering relish 2 minutes before finishing. Check your vinegar label to ensure it is 5% acidity, which is the safety standard for home canning.
🍽️ Serving Suggestions
Slather generously over grilled bratwursts or classic beef hot dogs. Mix into a homemade potato salad or deviled egg filling for an instant flavor boost. Serve alongside a sharp cheddar cheese board with crusty sourdough bread. Stir into mayonnaise with a squeeze of lemon to create a superior quick tartar sauce for fried fish. Use as a bright topping for grilled salmon or roasted pork tenderloin.