Both Joe and I grew up using sweet pickle relish in our tuna, elbow macaroni and egg salads so when I looked for it in Mi Comisariato and saw the price I decided that I needed to learn how to make some from scratch. Cucumbers and onions are inexpensive here and how hard could it be to chop them up, add some sugar and vinegar?
Well, not hard at all. Here is my recipe:
Sweet Pickle Relish
- 8- 10 medium-sized cucumbers
- 2 medium red onions
- 2 large green or red peppers (red peppers look nicer in the jar)
- 1/4 cup of sea salt
Peel and de-seed cucumbers, de-seed peppers and put in food processor, I used the disk that shreds this time and it gave it more of a texture instead of using the chopper which made it very fine. Chop the onion. Add 1/4 cup of sea salt, please do not use the salt that has fluoride in it. Add cold water to cover all ingredients and set aside for 2 hours.
Next make the pickling base:
- 2 cups of white vinegar
- 3 cups white sugar
- 2 1/2 teaspoons celery seed
- 2 1/2 teaspoons mustard seed
- 1/2 teaspoon turmeric powder
in a large pot add the above 5 ingredients bring to a boil and cook until sugar is dissolved.
Now take your cucumber mixture and drain and squeeze moisture out and add to sugar mixture bringing back to a boil, lower heat and simmer for 10 minutes.
Clean and disinfect about 7 pint jars and lids. Fill jars, clean rims and put on lids. In a large pot half filled with boiling water place all jars and bring water back to a boil. Boil for 10 minutes. Remove jars from water bath and let cool covered with a dish towel out of a draft. The lids should pop and be slightly indented, if they are not refrigerate and use within two weeks.
Joe wants to know, “Now, where’s the hot dogs and mustard!”