Friday, August 19, 2011

Sweet and Spicy Relish

_MG_9434.jpgI'm a bit pickled out from last year. Pickle relish seemed like the answer to my problem. Lauren reminded me of a site I abslutely love. It's called Food In Jars. There are some great recipes there. Check it out. That's where I found this recipe.
_MG_9423.jpgThe ingredients are pretty low key. All of this was just sitting around my house waiting to be used up.
_MG_9430.jpgFor some reason, Rebecca really wanted to help. Believe it or not she likes to grate things. Me? I don't. It works out perfectly. She grated while I chopped.
_MG_9432.jpgThrow your peppers, cucumbers, onions and garlic into a pot along with some apple cider vinegar. Boil it until things soften up a bit.
_MG_9433.jpgDrain the liquid. Put everything back into the pot and add your spices and more vinegar. Heat thoroughly. Then make sure your jars and lids are clean. Fill your jars leaving a 1/4 inch head space at the top. 
_MG_9436.jpgStick them in your water bath canner and process them. Listen for the wonderful popping noise, so that you know things are sealed. Let them cool completely. Then store them in your pantry. Yum!

Sweet n’ Spicy Cucumber Pepper Relish
makes 4 1/2 pints
6 cups chopped green pepper
6 cups shredded pickling cucumber
2 1/2 cups minced/shredded onion
4 cups apple cider vinegar, divided
2 cups sugar
2 tablespoons kosher salt
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red chili flakes
Combine prepared green pepper, cucumber and onion in a large, non-reactive pot. Stir in two cups of apple cider vinegar and bring to a simmer. Cook over medium heat for approximately 30 minutes, until the vegetables have cooked down a bit.
Drain the vegetables and return to the pot. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
Fill jars, wipe rims, apply lids and tighten bands. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil).
When time is up, remove jars from pot and let cool on a towel-lined countertop. When jars are completely cool, remove the bands and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.
Source: Food In Jars

2 comments:

Gretchen said...

The girl that writes Food in Jars used to be my editor at Slashfood. Small world.

JAN said...

Is she Lutheran? Let's make her Lutheran. :) The internet definitely makes the world small.