Description
Homemade sweet & spicy pickle relish brings zesty southwestern flavor to summer barbecues and sandwich spreads. Crisp cucumber, jalapeño, and bell pepper combine with tangy vinegar and spices, creating a condiment packed with fresh garden excitement you’ll want to dollop on everything.
Ingredients
Scale
Main Vegetables:
- 4 cups (500 g) cucumbers, finely diced
- 1 cup (150 g) red bell pepper, finely diced
- ½ cup (75 g) onion, finely diced
Seasoning and Spices:
- 1 cup (200 g) granulated sugar
- 2 tablespoons salt
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili flakes (adjust for spice level)
Liquid:
- 1 cup (240 ml) white vinegar
Instructions
- Dice cucumbers, red bell pepper, and onion into uniform, small pieces to ensure consistent texture and even flavor distribution.
- Transfer the chopped vegetables to a spacious mixing bowl and generously coat with salt, thoroughly blending to extract excess moisture. Allow the mixture to rest for 90-120 minutes, enabling natural water release.
- Rinse the salted vegetables under cold running water, ensuring complete removal of salt. Drain meticulously using a fine-mesh strainer to eliminate all liquid.
- In a robust cooking pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and red chili flakes. Heat the mixture over medium flame, stirring continuously until sugar completely dissolves.
- Introduce the drained vegetable medley into the simmering liquid, gently stirring to integrate all components. Maintain a low, steady simmer for 12-15 minutes, occasionally stirring to prevent sticking.
- Carefully ladle the piping hot relish into sanitized glass jars, maintaining approximately half-inch headspace to facilitate proper sealing.
- For extended preservation, submerge sealed jars in a boiling water bath for precisely 10 minutes, ensuring airtight preservation.
- Allow jars to cool naturally at ambient temperature, creating a robust vacuum seal. Store in a dark, cool pantry for up to 12 months.
- Once opened, refrigerate the relish and consume within four weeks to maintain optimal flavor and quality.
Notes
- Customize the heat level by adjusting red chili flakes for spice-sensitive palates or adding extra for bold flavor enthusiasts.
- Drain vegetables thoroughly to prevent watery relish and ensure a robust, concentrated taste profile.
- Select firm, fresh cucumbers with minimal seeds for optimal texture and crunchiness in the final condiment.
- Consider using apple cider vinegar as a tangy alternative to white vinegar for enhanced depth and complexity of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 70
- Sugar: 17 g
- Sodium: 450 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg