Sweet and Spicy Pickle Relish Recipe

"This recipe appears in: In a Pickle: Sweet and Spicy Pickle Relish [Photographs: Marisa McClellan] It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the limelight. Since it's essentially a chopped pickle, you can use it anywhere that a bit of sliced or minced dill pickle might go. Spread it on a sandwich, stir it into tuna or chicken salad or even put it out on a cheese tray along with a dish of tapenade. Special equipment: mason jars, canning pot amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Sweet and Spicy Pickle Relish Recipe Reading Options: Cooking Mode Text Only Ingredients * 3 cups grated green pepper (about 2 large) * 3 cups grated pickling cucumber (6 to 8 pickles) * 1 cup minced or grated onion (about 1 medium) * 2 cups apple cider vinegar, divided * 1 cup granulated sugar * 1 tablespoon kosher salt * 1 tablespoon mustard seed * 1/2 teaspoon celery seed * 1 teaspoon red chili flakes Directions * 1. Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot. * 2. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat. * 3. Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop. * 4. When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year...."