📝 About This Recipe
This vibrant, emerald-hued relish is a masterclass in balancing the crispness of summer cucumbers with a sophisticated sweet-and-sour brine. Unlike store-bought versions, this recipe preserves the integrity of the vegetables, offering a delightful crunch and a hint of warming spice from mustard seeds and turmeric. It is the ultimate artisanal condiment, designed to elevate everything from backyard burgers to elegant charcuterie boards.
🥗 Ingredients
The Vegetable Base
- 4 pounds Kirby or Pickling Cucumbers (scrubbed and finely diced)
- 2 large Vidalia or Sweet Onions (peeled and 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)
- 2 cups Ice Cubes (to keep vegetables crisp during brining)
The Pickling Liquid
- 2 cups Apple Cider Vinegar (5% acidity)
- 1 1/2 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 vibrant golden-green hue)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle back-end heat)
- 2 pieces Garlic Cloves (smashed and minced)
👨🍳 Instructions
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1
Prepare the vegetables by finely dicing the cucumbers, onions, and bell peppers. For the best texture, aim for a uniform 1/8-inch dice; a food processor can be used on pulse mode, but be careful not to turn them into a puree.
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2
Place the chopped vegetables in a large non-reactive glass or stainless steel bowl. Sprinkle the 1/4 cup of kosher salt over the mixture and toss thoroughly to coat.
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3
Cover the vegetable mixture with the ice cubes. This step is crucial as the cold temperature helps maintain the cell structure of the cucumbers, ensuring a crunchy finished product.
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4
Let the vegetables sit for at least 3 hours. The salt will draw out the excess water, which prevents the final relish from being runny.
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5
After 3 hours, discard any unmelted ice. Transfer the vegetables to a fine-mesh colander and rinse thoroughly under cold running water to remove the excess salt.
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6
Press down firmly on the vegetables or wrap them in a clean kitchen towel and squeeze to remove as much liquid as possible. The drier the vegetables, the better they will absorb the brine.
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7
In a large heavy-bottomed pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and minced garlic.
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8
Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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9
Add the drained vegetables to the boiling brine. Stir well to combine and bring the mixture back to a gentle simmer.
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10
Simmer the relish uncovered for 10-15 minutes. The vegetables should become slightly translucent but still retain a bit of their snap.
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11
While the relish simmers, prepare your canning jars by sterilizing them in boiling water and keeping the lids warm.
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12
Ladle the hot relish into the prepared jars, leaving about 1/2 inch of headspace at the top. Run a small spatula around the inside of the jar to remove any trapped air bubbles.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Place the lids on and screw the bands until they are finger-tip tight.
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14
Process the jars in a boiling water bath for 10 minutes. 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 develop.
💡 Chef's Tips
Always use pickling salt or kosher salt; table salt contains anti-caking agents that can make your brine cloudy. For the best crunch, use 'Kirby' cucumbers and ensure they are very firm and fresh from the market. Don't skip the icing step; the thermal shock is what keeps the relish from becoming mushy during the simmering process. If you prefer a thicker relish, you can mix 1 tablespoon of cornstarch with a little cold water and stir it in during the last 5 minutes of simmering. If you aren't into canning, this relish keeps beautifully in the refrigerator for up to 4 weeks.
🍽️ Serving Suggestions
Top a grilled bratwurst or classic hot dog for a bright, acidic contrast to the rich meat. Fold a few tablespoons into a homemade potato salad or deviled egg filling for an instant flavor upgrade. Serve alongside a sharp cheddar cheese and crusty baguette as part of a rustic ploughman's lunch. Mix with mayonnaise and a squeeze of lemon to create a superior, fresh tartar sauce for fried fish. Use as a zesty topping for grilled salmon or white fish to add texture and brightness.