6 cups chopped green pepper, approximately 3-4. Can also substitute one red pepper for color
6 cups shredded pickling cucumber, about 4 lbs.
2 1/2 cups minced/shredded onion
4 cups apple cider vinegar, divided
2 cups sugar
2 tablespoons kosher salt
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red chili flakes
This recipe makes approximately 8 cups of relish, but can easily be halved for a smaller portion.
Combine prepared green pepper, cucumber, and onion in a large, non-reactive pot. Stir in two cups of apple cider vinegar and bring to a simmer. Cook over medium heat for approximately 30 minutes, until the vegetables, have cooked down a bit.
Drain the vegetables and return to the pot. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
Fill jars, wipe rims, apply lids and tighten bands. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil).
When time is up, remove jars from pot and let cool on a towel-lined countertop. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.
The real reason I make this homemade relish in the summer is so that I can re-purpose it into homemade tartar sauce later on in the year. How’s how:
Spicy Tartar Sauce
1 cup mayonnaise
1/4 cup minced fresh cilantro
2 Tbsp. minced pickled jalapeño
2 Tbsp. dill pickle relish
1 Tbsp. fresh lime juice
1 tsp. Mustard – plain old “hot-dog mustard”
1/4 tsp. Salt
Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days.