Recipes July 2016 Country Kitchen Sweet and Spicy Pickle Relish

Sweet and Spicy Pickle Relish

Sweet and Spicy Pickle Relish
Sweet and Spicy Pickle Relish

Sweet and Spicy Pickle Relish


Start-to-finish: 1 hour 

3 cups grated green bell pepper (about 2 large peppers)

3 cups grated pickling cucumber (6 to 8 pickles)

1 cup minced or grated onion (about 1 medium onion)

2 cups apple cider vinegar, divided

1 cup granulated sugar

1 tablespoon kosher salt

1 tablespoon mustard seed

1/2 teaspoon celery seed 

1 teaspoon red chili flakes 


Combine prepared green pepper, cucumber and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.

Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for 5 minutes. Remove pot from heat.

Boil jars and lids in hot water for 5 minutes to sterilize. Fill jars, leaving 1/4 inch head space. Run a knife around the insides of the jars after filling to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined counter top.
When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year