Lisa Atwood, Rebecca Courchesne, Rick Field

Sweet Pickle Relish

Name: Sweet Pickle Relish
Ingredients: 1 Tbsp brown mustard seeds; 2 tsp whole allspice; 1 sweet onion such as Vidalia or Rio Sweet, finely diced; 1 sweet onion such as Vidalia or Rio Sweet, finely diced; 1 sweet onion such as Vidalia or Rio Sweet, finely diced; 2½ lb (1.25 kg) cucumbers, finely diced; 1 Tbsp celery seeds; 2 cups (16 fl oz/500 ml) cider vinegar; 3 cups (1½ lb/750 g) sugar; ¼ cup (2 oz/60 g) kosher salt; 1 red (bell) pepper (capsicum), seeded and finely diced; 1 red (bell) pepper (capsicum), seeded and finely diced; 1 yellow bell pepper (capsicum), seeded and finely diced; 1 yellow bell pepper (capsicum), seeded and finely diced

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

If you have a garden overflowing with cucumbers, this classic relish is a good way to use your bumper crop. You can dice the vegetables in a food processor or by hand. If you opt for the food processor, be sure you don’t overprocess them or the relish will lose its chunky texture.

Ingredients

2½ lb (1.25 kg) cucumbers, finely diced
1 sweet onion such as Vidalia</

Preserve
Gluten-free
Vegan

Method

In a large nonreactive bowl, combine the cucumbers, onion, and bell peppers. Pour the salt over the cucumber mixture, add enough cold water to cover, and stir gently to mix. Cover and let stand at room temperature for at least 6 hours or up to 1 day.

Have ready hot, sterilized jars and their lids.

Drain the cucumber mixture in a colander