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Red and Green Cucumber Relish

Source of Recipe

From "DIY Pickling" by Will Budiaman


Recipe Introduction

"This relish is just perfect for scooping onto a hot dog on a hot summer day. Can this all-purpose cucumber relish, and have plenty to go around all year, or give a half-pint to a friend. Draining the relish first by soaking it with ice ensures that it's packed with crunch, even after months of storage in a jar."

List of Ingredients

â—¦ 1 ½ pounds pickling cucumbers, finely diced
â—¦ ¾ cup red sweet peppers, finely diced
â—¦ ¼ cup onions, peeled and diced
â—¦ 3 tablespoons pickling salt
â—¦ 1 ½ cups apple cider vinegar
â—¦ ¼ cup sugar
â—¦ 1 teaspoon mustard seed
â—¦ 1 teaspoon turmeric


Recipe

In a large nonreactive bowl, combine the cucumbers, peppers, and onion. Toss with the salt. Cover the vegetables with 1 cup of water and 1 cup of ice cubes. Let stand at room temperature for 4 hours. Use a colander to drain the salted water away from the vegetables. Add 1 more cup of ice to the top of the vegetables and let stand for an additional hour. Drain and discard the water again.

Put the vinegar in a nonreactive pot. Add the sugar, mustard seed, and turmeric and bring the sugar mixture to a boil. Immediately add the cucumber mixture and bring the liquid back to a boil.

Ladle the relish into jars, leaving ½ inch of headspace. Cap the jars using two-piece canning lids. Process in a boiling-water bath for 10 minutes. Store the jars in a cool, dry, dark location for up to 1 year.

Makes 4 half-pints