In The Good ‘Ole Summer Time
Let’s start this conversation out with an age old questions – what do you like on your 🌭 hot dog? I don’t eat a hot dog very often, but when I do, I’m a mustard and onion only kinda Gal! That’s unless you can throw some old fashioned, sweet pickle relish on too. That’ll never get a no thank you from me. I’m one of those pickle 🥒 people. I pickle this, I pickle that. As I’ve said before, I’ve named most of my fur and feathered babies with Pickle somewhere in their names. I just love 🥒pickles!
Pickle Relish – Homemade Is Always Better!
I like my relish sweet and I like to put it on anything that’s super salty. Think about topping your burger, or adding a bunch to some simple potato salad. It’s also heavenly in deviled 🥚 eggs. Plus, whenever something looks so completely different in color than the store bought version, I can’t imagine what they do to make the colors so unreal, can you?
The Easiest Vegetable To Grow and To Use – 🥒Cucumbers!
If you want to have success in your summer garden, grow cucumbers. They are super easy to grow. They love the heat and they’re very forgiving. You can grow a plant or two in one large pot, it doesn’t even have to go in the ground. Plus, one little cucumber plant will keep a small family in salad, pickles and sweet pickle relish all summer long. Not to mention, how fun it is to make pickles and relish. Plus, what a great gift for the hosts/hostesses of the summer! Believe me, it’s such a great feeling when you see your friends faces light up when you gift them with a homemade pickle present! And, let me tell you…...if you like a sweet and vinegary relish, this is the recipe for you!
I’m growing a million few different types of cucumbers, so I don’t really care which ones I use for my recipe. I’m just going to mix it up.
Just use the ones you like best. Here’s my unbelievably simple recipe! If you make this right in the food processor, it will take you almost no time at all, just a little time waiting for some of the excess liquid to drain from the vegetables.
Easy-Peasy – Making Pickle Relish At Home!
In a small sauce pan, on medium high heat, add 1/2 cup apple cider vinegar, 1/2 cup water, 1/2 cup sugar and 1 tablespoon of salt. Add 1 teaspoon cardamon seeds, 1 teaspoon of dry, powdered mustard, 1 teaspoon of black peppercorns. Let simmer for about 5 minutes, then turn off the heat and let it cool.
One thing for sure, if you have a very thick skinned cucumber, it’s best to peel it, even if it’s just peeled partially. Slice 2-3 fresh cucumbers down the center and remove the seeds. Just run a spoon down the center and scoop. Chop into very small dice. Do the same with a sweet onion. Do the same again with 2 bell peppers. I used orange and red. Add 5 cloves of garlic, finely minced.
Now, if you’re in a hurry (and this is how I made it) , just cut all the veg into chunks, even the garlic and put it into the food processor and let it go. It will not be as precise, but honestly, who has time to chop stuff that small. I think it works just fine in the food processor and it certainly tastes good too! Drain veg of extra liquid – sprinkle with about a teaspoon of salt and let it sit to drain from 1-3 hours. Periodically squeeze out excess liquid.
Once drained, add to a medium size bowl. Add 2 tablespoons of freshly chopped dill and 1 teaspoon celery seeds and 1 teaspoon of dill seed. Mix well. Strain the solid ingredients from the vinegar mixture then add into the chopped vegetables.
Enjoy Now and Later
Spoon into jars, then top with canning lids and seals. The relish does taste best after about 24 hours. Now, you can either process and put jars up for later, or skip the canning and put the jars right into the fridge. This relish will last for 1-2 months refrigerated. If you choose to can for later, it will last 1 year before opening. See the notes for instructions.
Pickle Relish – Old Fashioned, Sweet Pickle Relish
Notes
To process in a caner - Fill caner pot with water. Wash all jars and seals in hot water, Simmer lids. Fill jars to 1/4 inch head room. Let process 10 minutes in caner, full submerged with 1 inch water above the lids. Then sit 5 minutes covered before removing. Check all seals according to manufacturers suggestions to be sure that they are sealed. If not, refrigerate and use immediately. If sealed properly, store up to 1 year before opening.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
Ingredients
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon salt
- 1 teaspoon cardamon seeds
- 1 teaspoon dried mustard powder
- 1 teaspoon black peppercorns
- 2 tablespoon chopped fresh dill
- 1 teaspoon celery seed
- 1 teaspoon dill seed
- 2-3 large cucumbers
- 1 sweet onion
- 5 gloves of garlic
- 1/2 large red bell pepper
- 1/2 large yellow or orange bell pepper
Instructions
- In a small sauce pan, on medium high heat, add 1/2 cup apple cider vinegar, 1/2 cup water, 1/2 cup sugar and 1 tablespoon of salt. Add 1 teaspoon cardamon seeds, 1 teaspoon of powdered mustard, 1 teaspoon of black peppercorns. Let simmer for about 5 minutes, then turn off the heat and let it cool.
- If you have a very thick skinned cucumber, it's best to peel it, even if it's just peeled partially. Slice 2-3 fresh cucumbers down the center and remove the seeds. Just run a spoon down the center and scoop. Chop into very small dice. Do the same with a sweet onion and bell peppers, mince the garlic. Or, just Cut all the veg into rough chunks including the garlic and put it into the food processor and let pulse a few times, making sure to scrape down the sides periodically. Process until well chopped, but not to a puree. Pour veg into colander. Sprinkle with 1 teaspoon salt and let it sit to drain of liquid the for 1-3 hours. Press to squeeze release liquid periodically.
- Into the vegetables, add 2 tablespoons of freshly chopped dill and celery and dill seed, mix well.
- Strain the vinegar mixture of the solids, then pour into the chopped vegetables. Spoon relish into canning jars, then top with canning lids and seals. You can either process and put jars up for later, or skip the canning and put the jars right into the fridge. The taste is best after 24 hours. They will last for 1-2 months refrigerated. Relish will last up to 1 year of processed and preserved in the canning method (see notes below)
