Creating seasonal recipes that are inspired by my passion for local, organic foods

Friday, September 11, 2009

Spicy Sweet Relish

We've gone a little crazy buying pickling cucumbers. We've made some refrigerator pickles and I just finished up a batch of relish. I've adapted a sweet relish recipe that I found to make it a little more spicy and thought you guys would like to give it a whirl yourselves.

This recipe assumes you understand the basics of canning. Do not experiment with the quantities as you want to make sure you have the appropriate ratio of sugars to acids.

Spicy Sweet Relish

6 cups diced pickling cucumbers
3 cups diced peppers - you can mix it up with hot, mild or sweet depending on how spicy you want it
3 cups diced sweet onion

1/4 cup kosher salt (or pickling salt)
3 cups sugar
2 cups apple cider vinegar
1 T celery seed
1 T mustard seed

Mix the diced cucumbers, peppers and onion with the salt, cover and let sit for two hours to draw out the moisture. Rinse well and drain. In a stainless steel pot, bring the sugar, vinegar, celery seed and mustard seed to a boil. Add in the cucumber mixture and bring back to a boil. Reduce the heat to medium and let simmer for 10 minutes, stirring frequently.

Ladle hot relish into hot canning jars and water bath process for 10 minutes. Makes about 8 half-pint jars.