Description
A delicious blend of sweetness and crunch that elevates sandwiches, burgers, and more, bringing nostalgia from summer picnics.
Ingredients
- Fresh Cucumbers (4 cups)
- Granulated Sugar (2 cups)
- White Vinegar (1 cup)
- Salt (2 tablespoons)
- Onion (1 medium, finely chopped)
- Mustard Seeds (1 tablespoon)
- Celery Seeds (1 teaspoon)
- Red Bell Pepper (1 medium, finely chopped)
Instructions
- Prep Your Cucumbers: Begin by washing the cucumbers thoroughly. Slice them in half lengthwise and remove the seeds with a spoon. Chop them into small pieces.
- Chop the Vegetables: Finely chop your onion and red bell pepper.
- Mixing the Base: In a large mixing bowl, combine the chopped cucumbers, onion, red bell pepper, mustard seeds, and celery seeds.
- Sweeten It Up: In a separate bowl, whisk together the granulated sugar, white vinegar, and salt until the sugar dissolves. Pour this over the cucumber mixture.
- Cook and Simmer: Transfer your mixture into a large pot over medium heat, bringing it to a gentle boil. Let it simmer for about 10-15 minutes until cucumbers are tender.
- Preserving the Relish: While it’s cooling, prepare your canning jars by sterilizing them in boiling water.
- Jar It Up!: Pour the hot relish into your sterilized jars, leaving half an inch of headspace. Wipe the rim and screw on the lids tightly.
- Cool and Store: Let the jars cool on the counter, then store them in the fridge.
Notes
Let the relish sit for at least 24 hours before enjoying to let flavors meld. Tips for storage: can last up to three months in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 5g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.2g
- Protein: 0.1g
- Cholesterol: 0mg
Keywords: pickles, condiment, summer, relish, cucumbers