The Best Relish I've Ever Had21 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 11 hr 10 min
“This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.” - by Tammylou
Original recipe yields 4 pints
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Amount Per Serving (128 total)
- 24 cal
- 0 g
- < 1%
- 6.1 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"this is truly the best relish. My mother has been making this mustard relish and we have been loving it for approx 30 years,only variation:omit the ginger, and add ground mustard and mustard seeds.Thi..." See mores relish is also good on hamburgers and love it on ham sandwiches. "
"This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the amount o..." See moref vegetables needed. I use pickling cukes that we grow in our garden and I've found that a good estimate for the amount of cukes you will need is roughly 1 lb per pint. I also recommend letting the relish sit for a few weeks (6-8) before opening one of your jars so the flavors fully meld and the relish sets nicely, just like you would with pickles. This recipe is definitely a keeper!"
"Made this and was so disappointed with the runny looks that I discarded the recipe-couple weeks later after finally getting brave enough to open a jar and try I was very surprised! Love it, found rec..." See moreipe again and starting second batch today...also on second package of hot dogs (normally don't eat hot dogs this often)."
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