Homemade Sweet Pickle Relish
Ingredients
- 4 cups cucumbers unpeeled, seeds removed, finely diced
- 2 large onions diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1/4 cup kosher salt (not a typo)
- 1 1/2 cups sugar
- 1 cup apple cider vinegar
- 1 tbs celery seed
- 1 tbs mustard seeds
Instructions
- Combine the diced cucumbers, onions, and peppers in a large stockpot. Sprinkle the ¼ cup kosher salt over the vegetable. Fill the pot with ice cold water enough to cover the diced vegetables. Set the mixture aside to rest for 2 hours.
- Line a fine mesh sieve with cheesecloth and add the vegetables. Allow them to drain for 10 minutes or so, then gather the ends of the cheesecloth together and twist to form a bundle. Squeeze a little tighter to press out the liquid, allowing it to drain. Don't smash the vegetables but extract as much liquid as possible.
- While the vegetables are draining, combine the vinegar, sugar and seeds in the large pot.
- Bring the mixture to a boil and add the vegetables.
- Stir and bring it back to a boil. Reduce the heat and simmer for 10 minutes.
- Using a slotted spoon, place the hot relish in glass jars with lids. Spoon additional brine over the vegetable if needed to cover. Process according to standard canning procedures if preserving.
- I placed mine in Weck jars and refrigerated until ready to eat. It should keep a couple of weeks if kept cold.
Notes
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