I have never been a huge relish fan until this past weekend during our Minnesota book tour where I was introduced to spicy pickle relish.
We were standing in our booth at the Minneapolis Farmer’s Market Annex when hunger took over. I didn’t want to leave our book signing stand for long, so I quickly ran over to the food vendor that was closest to us. I wanted to add a little spice to my meal so I was pleasantly surprised when I saw a squeeze bottle labeled Spicy Pickle Relish.
One bite and I was hooked! It was a great combination of sweet and tangy flavors coupled with hint of heat at the end of each bite. The heat didn’t overpower the relish – only added another depth of flavor to the dish.
So as soon as we returned to Ohio, I adjusted our typical pickle relish recipe in attempt to replicate the delicious flavor. It turned out delicious – and I am sure with a little more time to allow the ingredients to meld together just in time for those summer picnics!
Spicy Pickle Relish
*Makes 4 pints
3 pounds cucumbers
1 large onion
1 red bell pepper
3-4 jalapeno peppers
1/4 cup kosher salt
3 cups white vinegar
3/4 cup sugar
6 cloves of garlic – minced
3 teaspoons dill seed
3 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon tumeric
- Remove the seeds from the cucumbers and roughly chop and place in food processor.
- Roughly chop onion and place with cucumber in the food processor. Pulse until they are finely chopped.
- Place cucumber/onion mixture in a non-reactive bowl and sprinkle with salt. Stir well and let sit for an hour.
- Drain cucumber mixture in colander – rinse with cold water and allow to drain well.
- In a large saucepan bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and tumeric to a boil over medium high heat.
- Add drained cucumber and onion mixture, finely chopped bell and jalapeno peppers and return to a boil, stirring frequently. Reduce heat to medium low and simmer for 10 minutes.
- Store in refrigerator or water bath can for 10 minutes processing time.
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Mary and Jim