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
8 - half pints
finely chopped cucumber, peeled and seeded
finely chopped sweet peppers, seeded and deveined
finely chopped yellow onion
kosher or canning salt
yellow mustard seed
half-pint jars, lids and rings
In This Recipe
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.