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Sweet Relish Recipe
I can honestly say, I’ve never been a big fan of relish. I always found it to be too sweet and just all around meh. Then one day we were having lunch at a friend’s and she made the most amazing zucchini relish I’ve ever tried. Now, we don’t grow zucchini at home because, well, to be frank, no one likes it lol. But we do love our cucumbers so much so that our small garden has 26 cucumber plants in it. Crazy, I know.Β
Anywho, so this year I decided screw it, let’s make some sweet relish with the cucumbers – even though I’m not really a fan, but my kids are and they like it on a hamburger. So I scoured the internet (meaning I looked at 4 different recipes lol) got a basic understanding of how it’s made, and then just kind of did my own thing taking a few elements from each recipe I found.Β
Perfectly Balanced Flavor
What I ended up with was what I felt was a perfectly balanced profile of sweet, bitter, and all-around delicious relish. Like, it blew my mind. I will definitely be eating this relish, so I’m glad I made 7 jars of it and preserved them because I can see this easily becoming a family favorite condiment that we will add to our arsenal of delicious homemade flavors. I hope you try it and enjoy it too.
Homemade Sweet Relish
Equipment
- Food Processor
Ingredients
- 4-5 Cucumbers Medium-Large
- 2 Green Pepper Medium
- 1 Red Pepper Medium
- 3 Yellow Onions Medium-Large
- 3 Cups Diced Celery
- 1/4 Cup Salt
- 2 Cups Honey
- 2 Cups Vinegar 5% Acidity
- 1 Tbsp Dill Seed
- 1 Tbsp Mustard Seed
- 1 Tsp Ground Tumeric
- 1 Tsp Ground Black Pepper
Instructions
- In a food processor, grind all the veggies to a pulp and transfer to a large bowl.
- Mix in the salt and top with water. Cover and let stand for 4 hours.
- Drain all the liquid, press all the liquid out from the vegetables.
- Transfer the veggie pulp to a bowl.
- At this step, I like to let mine sit covered in the fridge for 24 hours before moving on to the next step, it's not absolutely necessary, but I find it helps the flavors bind.
- In a large pot, bring the remaining ingredients to a light boil.
- Add the veggie pulp and simmer for 10 minutes.
- Pack into jars, I use 250ml wide-mouth canning jars, leaving a 1/2" headspace.
- Waterbath can the relish, processing for 10 minutes.
Did You Make This Recipe?
If so, leave a comment and tell me what you thought of it or how you changed it to your liking, I want to know!
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