Who loves relish? I do! I know it’s not for everybody, but when I thought of making relish with all of my extra cucumbers, I knew it would be delicious. I looked in our garden to determine what else to add and I decided on hot peppers and onions. So here we go.
- 4 cups ground, unpeeled cucumbers
- 2 cup ground hot peppers (I used a mix of jalapeno and other assorted hot peppers)
- 1 cup ground red onion
- 1 cup sugar
- 2 cups apple cider vinegar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1/2 tablespoon celery seed
1. Put peppers, cucumber, and onion in a blender or food processor to chop and mix.
2. Combine ground vegetables in a pot, add in one cup of apple cider vinegar and bring to a simmer. Simmer, while stirring occasionally, for approximately 30 minutes. You will want the vegetables to have cooked down approximately 1/3. Drain the vegetables, discard liquid, and return vegetables to the pot.
3. Add remaining one cup of vinegar and spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
4. In the meantime sanitize jars and lids by placing in boiling water for ten minutes. Remove jars from the boiling water. Let cool. Fill jars with the relish mixture. Wipe down rims, place lids jars, and place in boiling water bath for ten minutes to process.
5. Remove jars from water and place on towel lined counter top to cool. Test lids. If lids do not pop up, relish should be shelf-stable for up to a year.