Email to Cat      

Mustard Pickle Relish

Source of Recipe

From "The Pickled Pantry" by Andrea Chesman


Recipe Introduction

"If the perfect topping for your hot dog includes pickle relish and mustard, this is the recipe for you. The relish also makes a fine addition to potato salad, egg salad, cold-cut sandwiches, macaroni salad, and grilled (or not) cheese sandwiches."

List of Ingredients

â—¦ 6 cups coarsely chopped cucumbers
â—¦ 1 bell pepper of any color, seeded
â—¦ 1 onion
â—¦ 1 ½ teaspoons pickling or fine sea salt
â—¦ 1 cup cider vinegar
â—¦ ½ cup sugar
â—¦ 2 tablespoons yellow ballpark mustard
â—¦ 1 tablespoon ClearJel
â—¦ ¼ teaspoon ground turmeric
â—¦ 1 tablespoon chopped fresh dill


Recipe

Finely chop the cucumbers in a food processor using the pulsing action. Transfer to a large colander. Then, each in turn, finely chop the bell pepper and then the onion, using the pulsing action, and transfer to the colander with the cucumbers. Add the salt and toss to mix well. Let sit for at least 30 minutes, and up to 60 minutes. Press on the mixture to remove excess liquid and transfer to a large saucepan. Add the cider vinegar and bring to a boil.

Meanwhile, mix together the sugar, mustard, ClearJel, and turmeric to form a paste. Stir into the saucepan. Bring back to a boil, then remove from the heat and stir in the dill. Pack the mixture into clean hot half-pint canning jars, leaving ½ inch headspace. Remove any air bubbles and seal.

Process in a boiling water bath for 10 minutes. Let cool undisturbed for 12 hours. Store in a cool dry place.

Makes 5 half-pints