Pickle Relish

Ingredients

• 2 Pounds pickling cucumbers (about 4 large cucumbers, roughly chopped)
• 1 yellow onion (medium, roughly chopped)
• 1 Cup red bell pepper (roughly chopped)
• 2 Cloves garlic (crushed)
• 1 jalapeño (seeded and roughly chopped, optional for heat)
• 2 Tablespoons pickling salt (or coarse sea salt)
• ice water (enough to cover vegetables)
• 1 Cup apple cider vinegar
• 1 Cup distilled white vinegar
• 1 Cup granulated sugar
• 1 Tablespoon mustard seeds
• 1 1/2 Teaspoons dill weed (or dill seeds)
• 1 Teaspoon celery seed
• 1/2 Teaspoon ground turmeric
• 1/4 Teaspoon crushed red pepper flakes (or to taste)

Instructions

1. 1

   pulse: Add roughly chopped cucumbers to a food processor and pulse until slightly chunky, but do not puree. Continue in batches until cucumbers, onions, peppers, garlic, and jalapeno are evenly minced.

2. 2

   mix: Transfer the vegetables to a large mixing bowl. Sprinkle with salt and thoroughly mix to coat everything evenly.

3. 3

   soak: Cover with ice water just slightly above the vegetables and let sit at room temperature for 1 to 2 hours.

4. 4

   Drain the vegetables through a fine mesh strainer or cheesecloth. Press firmly to remove as much liquid as possible.

5. 5

   combine: In a large pot or Dutch oven, combine the apple cider vinegar, white vinegar, sugar, mustard seeds, dill, celery seed, turmeric, and red pepper flakes.

6. 6

   boil: Bring the mixture to a gentle boil over medium heat. Add the drained vegetables and stir well to combine.

7. 7

   simmer: Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the vegetables soften slightly.

8. 8

   ladle: Carefully ladle the relish into sterilized jars, leaving ½ inch headspace. Wipe rims clean and immediately cover with lids.

9. 9

   Cool completely to room temperature and store in the refrigerator until ready to serve.