This Relish recipe is a classic condiment for summer! Homemade with simple ingredients, and perfect on hot dogs and hamburgers!
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Summer is the time for backyard barbecues and our family loves a good outdoor grilling party complete with juicy homemade burgers or hot dogs! This homemade relish recipe is a family favourite that we’ve been making for decades – it gets rave reviews from everyone who tries it and I just KNOW you’re going to love it too!!
Growing up in the country on the Canadian prairies meant I spent countless hours working in the garden every summer, picking raspberries, harvesting potatoes, beans, carrots and corn, and of course helping my mom and grandparents with picking all the cucumbers that would eventually become jars of homemade pickles or relish for us to enjoy all year long.
This relish recipe has been passed down in our family for 3 generations – my grandpa made this relish every summer from fresh cucumbers he grew in his garden and it was one of those classic family recipes that’s so good you just have to pass it on.
Because hot dog or hamburger relish just isn’t a thing here in Europe where we live and it’s impossible to find at the grocery store, I’ve made my grandpa’s relish recipe over and over so we’ve always got a delicious jar on hand. And besides, when it comes to relish homemade is almost always better!
Ingredients for Relish Recipe
- Red Bell Peppers
- Green Bell Peppers
- Pickling Salt
- Celery Seed
- Mustard Seed
- Granulated Sugar
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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I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite canning recipe to make in the summer? I’d love to know!
Kitchen Products I recommend:
Looking for more delicious summer recipes? You’ll love these:
- Homemade Tomato Pickle
- White Bean Salad with Tomatoes
- Juicy Homemade Burgers
- Greek-Style Turkey Burgers
- Homemade Ranch Dressing
- Easy Classic Potato Salad
- Easy Classic Pasta Salad
- Food Processor
- Large Pot with a lid
- Canning Rack
- Mason Jars with lids
- 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
- 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.