Refrigerator Sweet and Spicy Pickle Relish
February 23, 2014
Categories: Cucumber, Peppers, Canning/Preserving, Game/Sports Day, July 4th, Labor Day, Picnic, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Sugar, more
"I wish I book marked where I found this. There are so many sites with this same recipe; I apologize, I can't credit anyone for this. I did add some jalapeno and a little garlic to mine, which was not in the original recipe. I love a good relish; but don't like to go through all the work of a water bath. This is a quick method that makes an absolutely delicious relish; that will last a good 4-6 months in your refrigerator - mine never lasts more than a month at the most, and that is just for me. I use this on hot dogs, brats, burgers; in sauces, condiments, dressings, etc. It's absolutely delicious. You can easily double this recipe."
- Serving Size: 1 (33.8 g)
- Calories 42.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0.7 mg
- Sodium - 247.1 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 0.3 g
- Sugars - 9.2 g
- Protein - 0.4 g
- Calcium - 3.5 mg
- Iron - 0.1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0 mg
Step by Step Method
Brine ... Add the cucumbers, onions, garlic, and peppers to a glass (non-reactive) bowl, and toss with the salt. Then, cover with water, just enough to top the vegetables. Cover with a dish cloth, and let it stand for 2 hours at room temperature. Drain, and rinse with cold water, using a fine strainer. Then, back to the bowl, along with the garlic - and toss to combine.
Liquid ... In a medium pot, add the sugar, vinegar, mustard and celery seeds, and turmeric. Bring to a light boil, and stir until the sugar dissolves.
Vegetables ... Then, add the vegetables to the liquid; and, let it come back up to a light boil. Reduce the heat to a low simmer, and continue to cook uncovered until almost all the liquid has evaporated. It should take about 10-15 minutes. Stir occasionally.
Jar(s) ... I use 1 of the small mason jars. Make sure you sterilize your jars and lids. You can do this in the dishwasher, by hand; or in a pot of boiling water. Personally, I do them by hand. After washing the jars, I usually rinse them in plenty of very hot water. Also, make sure you let the jars and lids completely dry. This is very important. I set them on the counter, but cover with a paper towel, so no dust gets into the jars.
Finish ... Transfer the warm vegetable mixture to the jar(s); and, loosely put on the lids. DO NOT tighten them. Then, let them completely come to room temperature. Then, reposition the lid, put on the rim, and hand tighten. It will last a good 4-6 months in the refrigerator.
ENJOY! ... On brats, dogs, burgers, sandwiches; in sauces (like tarter or remoulade), dressings, salads (like potato salad), etc. Just use your imagination - it is delicious!
No special items needed.