How to Make The Best Relish I've Ever Had - A Step-by-Step Guide

If you’re someone who loves to add a little extra flavor to your meals, then you’re going to love this recipe for the best relish you’ve ever had. This relish is packed with fresh and zesty ingredients that will add a burst of flavor to any dish. Whether you’re topping a hot dog or adding it to a sandwich, this relish is sure to please your taste buds.

What makes this relish truly special is the combination of ingredients. It’s a perfect balance of sweet, tangy, and savory flavors tha...

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Ingredients

  • 7 large English cucumbers
  • 4 large sweet onions, peeled
  • ¼ cup pickling salt
  • 3 cups white sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon celery seed
  • 3 cups distilled white vinegar
  • 1 cup water
  • 4 (1 pint) canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 10 mins
  • Servings: 128
  • Yield: 4 pints

  • Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
  • Squeeze out as much liquid as possible from cucumber mixture; set aside.
  • Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
  • Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.
  • Nutrition

    24 cal.

    • Sodium: 217mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 31mg