This homemade pickle relish lightly pickles fresh cucumbers as part of making the relish, giving it a bright, fresh flavor. Dollop it onto hot dogs, sausages, hamburgers, and anything else that sounds tasty. It's easy to make: the cucumbers are quickly cooked in vinegar to "pickle" them, then mixed with green pepper and onion before being put in jars with a flavorful brine and chilled.
Note: You can use any type of cucumber you like, but the recipe was designed with humble garden cucumbers in mind.
- 4 medium cucumbers
- 1 1/2 cups cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/4 cup sugar
- 2 teaspoons sea salt
- 1 bell pepper
- 1 small white onion
- Scrub the cucumbers clean in cold running water (you can peel the cucumbers, if you want, but I prefer the heartier texture leaving the peel on brings to the final relish). Trim the ends off the cucumbers and cut the cukes in half lengthwise. Use a spoon to scoop out and discard the watery seeds. Finely chop the cucumbers (you want the pieces the size you want them for the final relish).
- In a small saucepan, bring the vinegar to a boil. Add the cucumbers and cook, stirring frequently, until the cucumbers are just starting to lose their color and get tender but still have some crunch to them, about 4 minutes.
- Use a slotted spoon to scoop the cucumbers out of the vinegar into a bowl and set them aside. Add the mustard seeds and the coriander seeds to the vinegar and bring it back to a boil. Stir in the sugar and the salt and reduce the heat to maintain a steady simmer. Cook until the vinegar mixture is reduced to about 1/2 cup.
- Meanwhile, finely chop the green pepper and the onion. Add to the cooked cucumber and stir to combine all the vegetables. When the vinegar is reduced, pour it over the vegetables and stir to combine. Transfer the relish to 2 pint jars. If you have a canning funnel, use it to get the relish in the jars for less mess. In any case, be sure to wipe the edges and rims of the jars clean with a damp paper towel. Screw the lids on the jars and chill the relish at least 1 hour before serving.
The pickle relish will keep up to a month in the refrigerator with good flavor and texture. It will remain perfectly edible for up to several months, but the snappy texture will soften. If you open a jar and don't plan to use all of it in a single use, be sure to only use clean utensils to scoop the relish out, and wipe the edges and rim of the jar clean with a damp paper towels before screwing the lid back on in order to help the relish last as long as possible.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|