📝 About This Recipe
This vibrant, emerald-hued relish is the quintessential balance of crisp garden vegetables, aromatic spices, and a tangy-sweet brine. Unlike store-bought versions, this recipe uses a traditional brining technique to draw out moisture, ensuring every tiny cube of cucumber maintains a satisfying crunch. It is an indispensable pantry staple that elevates simple backyard favorites into gourmet experiences with its bright, nostalgic flavor profile.
🥗 Ingredients
The Vegetable Base
- 4 pounds English or Pickling Cucumbers (unpeeled, seeds removed, and finely diced)
- 2 large Yellow Onions (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 Pickling Salt (non-iodized to keep the brine clear)
- 4 cups Ice Water (to submerge the vegetables)
The Sweet & Spiced Brine
- 2 cups Apple Cider Vinegar (at least 5% acidity)
- 3 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1 tablespoon Celery Seed (whole)
- 1 tablespoon Mustard Seed (yellow or brown)
- 1/2 teaspoon Ground Turmeric (for that classic golden glow)
- 1/4 teaspoon Ground Cloves (adds a subtle warm depth)
- 1/4 teaspoon Red Pepper Flakes (optional, for a tiny hint of heat)
👨🍳 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 them into mush.
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2
Place the diced vegetables in a large glass or stainless steel bowl. Sprinkle the pickling salt over the mixture and toss thoroughly to coat.
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3
Cover the vegetables with cold water and a layer of ice cubes. Let the mixture sit for at least 3 hours (or overnight in the refrigerator). This crucial step draws out excess water, ensuring the final relish is crunchy rather than soggy.
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4
After soaking, drain the vegetables into a fine-mesh colander. Rinse them thoroughly under cold running water to remove the excess salt.
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5
Press firmly on the vegetables or wrap them in a clean kitchen towel and squeeze to extract as much liquid as possible. Set the dry vegetables aside.
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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, celery seed, mustard seed, turmeric, cloves, and pepper flakes.
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7
Bring the brine 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 incorporate.
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9
Return the mixture to a boil, then immediately reduce the heat to medium-low. Simmer uncovered for 10-15 minutes, or until the vegetables have absorbed the flavors and the liquid has slightly thickened.
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10
While the relish simmers, prepare your canning jars and lids by sterilizing them in boiling water for 10 minutes.
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11
Ladle the hot relish into the sterilized 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.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until they are fingertip 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 cool undisturbed for 24 hours.
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15
Check the seals; the lids should not bounce 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
Use pickling salt specifically, as table salt contains anti-caking agents that can make your brine cloudy. If you prefer a thicker relish, you can mix 1 tablespoon of cornstarch with a little vinegar and stir it in during the last 5 minutes of simmering. Ensure you remove the seeds from the cucumbers, as they contain too much moisture and can make the relish watery. For a 'Zesty' version, add a finely minced jalapeño (seeds removed) to the vegetable mix. Always use non-reactive pots and utensils (stainless steel, glass, or wood) to prevent a metallic taste when working with vinegar.
🍽️ Serving Suggestions
Slather generously over flame-grilled wagyu beef hot dogs or bratwursts. Mix into a classic deviled egg filling for a hit of sweetness and crunch. Fold into a homemade tartar sauce paired with crispy beer-battered cod. Stir into a creamy potato or macaroni salad to brighten the heavy mayo base. Use as a surprising topping for a sharp cheddar grilled cheese sandwich.