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.
- Yield:makes 2 pints
- Active time: 45 minutes
- Total time:1 hour
- 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.