Tuesday, September 23, 2014

Spicy Mixed Veggie Relish

Look at all that veggie goodness! pickling cukes, carrots, celery, onion red and green bells and roasted peppers all soaking up a delicious syrup of sweetness and spices. 
As usual I didn't follow the recipe, mostly due to lack of all the right veggies, but hey, I had surplus of things that needed to be used so it's all good. I doubt that anyone will be picking the relish apart....lol.

I used brown and white sugar and a combo of cider and white vinegar and added a pinch of cloves to bring the flavor level up and wow, it's good! (I'm practicing showing confidence. How am I doing?)

With all that being said, I will share the recipe I found and my changes. Either way, I think this recipe is a winner for hotdogs, burgers pulled pork sandwiches, tuna or potato salad. Anyone else getting hungry?

Spicy Mixed Veggie Relish


For the Relish:
  • 8 large cucumbers, peeled, seeded and diced (about 2 quarts diced) (I used pickling cukes and minced celery, about half and half)
  • 2 cups of chopped onion
  • 3 green bell peppers, chopped ( didn't have all the peppers I needed so I minced some carrots to make up the difference.)
  • 3 red bell peppers, chopped
  • 1 large can of pimento, drained and chopped, optional ( I didn't have this on hand but had some Anaheim peppers, 6 to be exact, that I roasted, peeled and minced)
  • 2 tablespoons of kosher salt
  • All told you should have about 3 quarts of finely chopped veggies.
For the Syrup:
  • 1 quart of white or cider vinegar (I did half and half)
  • 4 cups of granulated sugar (I used 1 1/2 c white sugar and 2 1/2 c dark brown sugar)
  • 2 teaspoons of finely minced garlic
  • 2 tablespoons of mustard seed
  • 2 tablespoons of celery seed
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of red pepper flakes, or to taste, optional (I used 1/2 t. )

In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.

In a large pot, mix together the vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning. Makes about 6 pints.

To Process for Canning: Sterilize jar and lids. Prepare a hot water bath. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles. Add lids and rings and process for 15 minutes in a boiling-water canner.

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