We actually invent snacks just to incorporate this relish. It’s so delicious, I will never buy grocery store relish again.
The possibilities are endless: deviled eggs, cream cheese dip on crackers, tuna salad, and of course an amazing condiment for hotdogs and burgers! It adds a crisp, sweet, tangy flavor to anything you add it to. You may even find yourself eating it right out of the jar! It’s that good.
I did not invent this recipe myself, but it’s too good not to share! The first year I made this completely out of my garden produce. And I wish I would’ve made double or triple! We ran out of those first 8 jars I made in just 6 months! Plus everyone that tried it wanted to take a jar home and get the recipe from me.
The original recipe can be found at Genius Kitchen.
- 4 C Cucumbers de-seeded and chopped
- 2 C Onions chopped
- 1 C Green Bell Pepper chopped
- 1 C Red Bell Pepper chopped
- 1/4 C Kosher Salt or Pickling Salt
- 3 1/2 C Sugar
- 2 C Apple Cider Vinegar
- 1 TBSP Celery Seed
- 1 TBSP Mustard Seed
Put all the vegetables in a large bowl and sprinkle with salt.
Cover with cold water and let stand for 2 hours.
Drain vegetables well, then press out as much liquid as possible.
In a large pot, combine sugar, vinegar and seeds.
Bring to a boil and add vegetables.
Bring back to a boil and simmer for 10 minutes.
Ladle into pint jars according to standard canning procedures.
Process in a hot water bath according to your altitude (10 minutes for up 50 at 1000 ft.).