Sweet and Spicy Pickle Relish

[Photographs: Marisa McClellan]

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.

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Sweet and Spicy Pickle Relish

About This Recipe

Yield:makes 2 pints
Active time:45 minutes
Total time:1 hour
Special equipment:mason jars, canning pot
This recipe appears in: In a Pickle: Sweet and Spicy Pickle Relish

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.

  3. 3

    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.

  4. 4

    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.

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