Traditional Pickle Relish


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


  1. 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.
  2. 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.
  3. 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.
  4. Cover the pot and let rest overnight (8 to 10 hours). Return the pot to the stove, and bring the mixture to a boil.
  5. Pack the hot relish into prepared pint jars, leaving 1⁄8 inch of headspace. Seal the jars and process for 10 to 12 minutes
  6. 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.

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