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Author Notes: I've been making this relish most of my life. My great-grandmother Agatha made it every summer and wrangled my help with the prep work from the time I was a small child. In those days, everything was grated on a box grater. It's much easier these days with the Cuisinart. I use this relish as a base for tartar sauce, just add mayo or plain yogurt and a squeeze of lemon juice. It's also spectacular on hot dogs and all other sausages. I've also fiddled with the spices - alternately using allspice and juniper and fennel seed in lieu of the mustard seed. Also, replacing some of the sweet pepper with hot pepper provides a completely different and wonderful relish. Source great heritage peppers (Cubano, Jimmy Nardello, Banana) and your relish will be extraordinary. —MrsWheelbarrow
Makes 8 - half pints
- 4 cups finely chopped cucumber, peeled and seeded
- 4 cups finely chopped sweet peppers, seeded and deveined
- 2 cups finely chopped yellow onion
- 4 tablespoons kosher or canning salt
- 2 cups white sugar
- 1.5 cups brown sugar
- 2 cups cider vinegar
- 1 tablespoon celery seed
- 1 tablespoon yellow mustard seed
- 8 half-pint jars, lids and rings
- Cover finely chopped vegetables with cold iced water and salt and set aside for two hours.
- Drain vegetables. Rinse well and then drain very well. I usually press with a large spoon or spatula to get as much water out as possible.
- In the meantime, in a large (5 qt) non-reactive pot, bring the sugar, vinegar and spices to a rolling boil.
- Add vegetables and bring back to a rolling boil for 10 minutes.
- Fill hot jars with hot relish and seal with lid and rings, following all the usual USDA recommendations for processing. Process in a boiling water bath for 10 minutes.
- Remove the jars from the processor and listen for the satisfying pings.
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Cucumber Recipe
- This recipe was entered in the contest for Your Best Preserves
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