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The Best Relish I've Ever Had

The Best Relish I've Ever Had

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    11 h 10 m
Tammylou

Tammylou

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 128 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 24 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

marysia59
35

marysia59

5/29/2009

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.This relish is also good on hamburgers and love it on ham sandwiches.

SpiderWomanKnits
16

SpiderWomanKnits

8/5/2011

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 of 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!

Odie
12

Odie

10/1/2010

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 recipe 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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