Traditional Pickle Relish2017-08-10
Traditional Pickle Relish
From Preserving: Putting Up the Season’s Bounty by the Culinary Institute of American
Makes 6 pints
- 5 Kirby cucumbers, seeded and chopped
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 1 onion, chopped
- 1⁄2 cup Kosher salt
- 11⁄2 qt (6 cups) warm water
- 1 qt (4 cups) white vinegar
- 11⁄2 cups light brown sugar
- 1⁄2 cup Pickling Spice (page 171)
- 1 tbsp ground turmeric
- In a large bowl, combine the cucumbers, peppers, and onion. In a large pot, stir the salt into the warm water until it is dissolved.
- Pour the salted water over the vegetables. Cover and let the mixture sit for 2 hours. Drain the vegetables and rinse thoroughly in cold water.
- In a large pot, bring the vinegar, sugar, pickling spice, and turmeric to a boil over high heat. Remove the pot from the heat, and add the vegetables.
- Cover the pot and let rest overnight (8 to 10 hours). Return the pot to the stove, and bring the mixture to a boil.
- Pack the hot relish into prepared pint jars, leaving 1⁄8 inch of headspace. Seal the jars and process for 10 to 12 minutes
- Store in a cool, dark place.
STORAGE: Processed, this relish will keep for up to 6 months. Once jars have been opened, store them in the refrigerator, where they will keep for up to 1 month.