This homemade relish is unlike anything you’ll buy at the store. You might never buy a standard pickle relish again. The vinegar is not over powering, it’s a bit on the sweet side, and chock full of different veggies. The amounts in the recipe below fills two 8 oz canning jars.
I do not include the steps for long term canning. We use it so fast it, I do not bother with the traditional long-term canning process.
Adjust the liquid, salt, and sugar amounts up for more veggies. You may have liquid left over, which is okay, it can be tossed.
I had a heck of a time locating Mustard Seed – you can get it here at Amazon. (affiliate link)
Homemade Relish
The best homemade relish
Ingredients
- ½ Each Red, Yellow, Green Bell Pepper Diced
- 2 Large Jalapeno Diced
- 1 Medium Cucumber See instructions below
- Small amount of Leeks about 1/4 to 1/2 cup
- 3 Cups White Vinegar
- 1 Cup Apple Cider Vinegar
- 1 tbsp Mustard Seeds
- 1 tbsp Celery Seed
- 1 tbsp Celtic Sea Salt You can add more salt
Equipment
- Large Pot
Instructions
Prep Veggies
- Dice all peppers
- Cut cucumber in half and remove seeds, dice
- Soak in cold water for couple of hours
Make the relish
- Boil vinegar, sugar, salt, and seeds for 10-15 minutes
- Add veggies and boil/fast simmer until reduced, remove from heat and let cool
- Spoon into jars and chill
Notes
It can be used once cool, but you will notice a different flavor as chills in the refrigerator.
