This recipe appears in:In a Pickle: Sweet and Spicy Pickle Relish
It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the limelight. Since it's essentially a chopped pickle, you can use it anywhere that a bit of sliced or minced dill pickle might go. Spread it on a sandwich, stir it into tuna or chicken salad or even put it out on a cheese tray along with a dish of tapenade.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available.
- 3 cups grated green pepper (about 2 large)
- 3 cups grated pickling cucumber (6 to 8 pickles)
- 1 cup minced or grated onion (about 1 medium)
- 2 cups apple cider vinegar, divided
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 tablespoon mustard seed
- 1/2 teaspoon celery seed
- 1 teaspoon red chili flakes
Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables 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 rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.
When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.