Pickle Relish

Berniece Cronquist

By
@GmaBernie

My mother has made this as long as I can remember. I've never found any other relish that comes close. My house smells wonderful when I make this.


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Comments:

Prep:

45 Min

Cook:

2 Hr

Method:

Canning/Preserving

Ingredients

12 large
cucumbers, peeled, seeded and quartered lengthwise
4
green peppers, quartered and seeded
4 large
onions, quartered
1
red pepper, quartered and seeded
1 qt
white vine
5 c
white sugar
2 Tbsp
salt
3 Tbsp
turmeric
4 Tbsp
mustard seed
4 Tbsp
celery seed
1/2 Tbsp
ground cloves

Directions Step-By-Step

1
Grind the cucumbers, onions, and peppers in a grinder. Let most of the water run off. Put in a large stock pot and simmer for 30-45 minutes until most of the liquid has evaporated. Add vinegar, sugar and all spices and simmer until you have the consistency you like. I like a thicker relish so I simmer mine about an hour at least.
2
Have your jars in hot water and simmer your flat seals. Fill the jars and wipe off the rim. Place on the seals and rings and place on a towel to cool. They do not need to be water bathed. I have tried making it by running the veggies through a shredder but I like the consistency better if they are ground up. I hope you like it. My family is spoiled by this relish. I never buy any store brand. The aroma in my kitchen is wonderful.
3
You can also pack this relish in small pickle jars. Any glass jar that has the rubber seal works. In a pinch when I've used all my canning jars for other things, I've used spaghetti sauce jars too.

About this Recipe

Course/Dish: Spreads, Dressings
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #relish