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Ingredients for Relish Recipe
- Cucumbers
- Onions
- Red Bell Peppers
- Green Bell Peppers
- Water
- Pickling Salt
- Vinegar
- Turmeric
- Celery Seed
- Mustard Seed
- Granulated Sugar
- Cornstarch

How to Make Relish at Home
- Start with fresh veggies. Using high-quality, fresh, in-season cucumbers, onions, and bell peppers for optimum flavour.
- Use pickling salt, not table salt. Table salt often contains anti-caking agents that can cause the relish to have a white or cloudy colour. Pickling salt is pure and doesn’t contain any of these anti-caking agents.
- Soak the veggies overnight. Soaking the cucumbers, onions and peppers in salted water overnight creates the perfect salty flavour.
- Don’t forget the spices and sugar! Adding turmeric, celery seed and mustard seeds creates the perfect sweet & savoury flavour!
- Thicken with cornstarch. Add a touch of cornstarch to thicken the relish to the perfect texture.
- Add to jars and process. Add the relish to sterilized jars and can according to proper canning procedures, or store in the fridge or freezer.

Is Relish shelf-stable?
Yes, if processed properly according to proper canning procedures (use sterilized jars and boil the sealed jars for 5 minutes).What should I serve with homemade Relish?
We love to enjoy it with hamburgers and hot dogs, but it’s also a great addition to my Best Ever Homemade Burger Sauce recipe!!How long does homemade Relish last?
In the fridge an unsealed jar lasts up to 1.5 months, but if canned according to proper canning procedures in sterile jars it lasts up to one year on the shelf in a cool, dark place.
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Relish
This Relish recipe is a classic condiment for summer! Homemade with simple ingredients, and perfect on hot dogs and hamburgers!

Recipe: Equipment
- Large Pot with a lid
- Canning Rack
- Mason Jars with lids
Recipe: Ingredients
- 6 pounds cucumbers unpeeled
- 3 pounds white or yellow onions peeled and halved
- 2 red bell peppers cored and halved
- 3 green bell peppers cored and halved
- 2 quarts water
- 1 cup coarse pickling salt
- 1 quart white vinegar
- 2 teaspoons ground turmeric
- 2 tablespoons celery seed
- 2 tablespoons mustard seeds
- 5 cups granulated sugar
- 2 tablespoons cornstarch
Recipe: Instructions
- Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
- Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
- Cover and let sit overnight or for at least 12 hours.
- The next day, drain the veggies well and return them to the pot.
- Add the vinegar, turmeric, celery seed, mustard seed and sugar.
- Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
- Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
- Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
- Sterilize your jars and lids according to proper canning procedures.
- Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
- Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
- When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
- Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.
Recipe: Notes
This recipe yields approximately 7 or 8 1-pint jars of relish, which is approximately 128 servings of two tablespoons each.
Recipe: Nutrition
Nutrition Facts
Relish
Amount Per Serving (2 tablespoons)
Calories 41
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 886mg39%
Potassium 57mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 84IU2%
Vitamin C 6mg7%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.