Best Fresh Pickle Relish Recipe 435 Recipes

Fresh Pickle Relish Recipe - (4.3/5) image

Provided by á-31143

Number Of Ingredients 8

1 large English hothouse cucumber (about 1 pound), finely chopped
1 teaspoon kosher salt plus more
1 tablespoon vegetable oil
2 teaspoons yellow mustard seeds
2 teaspoons peeled ginger, grated
1 teaspoon ground turmeric
1/3 cup unseasoned rice vinegar
2 tablespoons sugar

Steps:

Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse). Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool. Make ahead: Relish can be made 1 week ahead. Cover and chill.

Sweet Pickle Relish image

Provided by cindymartin21502

Time 2h35m

Yield 96

Number Of Ingredients 10

Steps:

Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

Sweet Pickle Relish image

Provided by Donna Matthews

Categories Vegetable

Time 5h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
Put all the vegetables in a large bowl.
Sprinkle the salt over the chopped vegetables.
Cover with cold water and let stand for 2 hours.
Drain vegetables well, then press out as much liquid as possible.
In a large pot, combine sugar, vinegar and seeds.
Bring to a boil.
Add vegetables.
Bring back to a boil and simmer for 10 minutes.
Using a slotted spoon, put into pint jars according to standard canning procedures.
(Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).