Garden Relish
Garden Relish adds a tangy-sweet flavor to hot dogs, burgers, sandwiches, and salads. It enhances deviled eggs, egg salad, and sauces like tartar sauce.
Hey there, let’s talk about garden relish! If you’ve got a bounty of fresh veggies from your garden or the farmer’s market, making your own relish is a perfect way to preserve those vibrant flavors. It’s tangy, a little sweet, and has just the right kick. Plus, it’s super versatile—perfect for topping burgers, hot dogs, or adding to sandwiches for that extra punch. Ready to whip up some homemade garden relish? Let’s dive in!
What You’ll Need For Garden Relish:
- Carrots – These bring sweetness and crunch to your relish.
- Onions – For that savory bite that balances out the sweetness.
- Pickling Cucumbers – These give the relish its crisp texture and mild flavor.
- Bell Peppers – Add a pop of color and a little sweetness.
- Anaheim Peppers – These mild peppers give your relish a slight kick without being too spicy.
- Water and Pickling Salt – Salt helps draw out moisture from the veggies, making the texture just right for relish.
- Sugar and Apple Cider Vinegar – The perfect combination for creating that sweet and tangy brine.
- Celery Seed and Mustard Seed – These spices add depth of flavor and give your relish that classic taste.
- Red Pepper Flakes – Optional, but great if you like a bit of heat!
Step-by-Step Instructions:
- Chop Your Veggies: Start by prepping your cucumbers—slice them in half lengthwise and scoop out the seeds. Then, pulse them in a food processor until they’re finely chopped but still a bit chunky. Next, do the same with your bell peppers, Anaheim peppers, onions, and carrots. You want everything to be about the same size for even texture throughout the relish.
- Salt Soak: Once you’ve chopped all your vegetables, toss them in a large bowl and cover them with cold water. Sprinkle pickling salt over the top, then stir everything together. Let the veggies sit in the saltwater at room temperature for a couple of hours. This process helps draw out excess moisture, so your relish doesn’t end up watery. After soaking, give the veggies a good rinse under cold water and set them aside.
- Make the Brine: Now for the sweet and tangy magic! In a large pot, combine sugar, apple cider vinegar, celery seed, mustard seed, and a dash of red pepper flakes if you like a little heat. Bring this mixture to a boil and stir until the sugar completely dissolves. The smell of the vinegar brine bubbling away will instantly make you think of all those delicious BBQ dishes you’ll pair with this relish.
- Cook the Relish: Add your prepped veggies to the boiling brine. Bring everything back to a boil and let it simmer for about 20 minutes. This allows all the flavors to meld together and the veggies to soak up that tangy, sweet goodness.
- Canning Time: If you’re into preserving your relish for later, ladle the hot mixture into sterilized jars. Be sure to leave a little headspace at the top, and use a knife to get rid of any trapped air bubbles. Wipe the jar rims clean, screw on the lids, and process them in a boiling water bath for about 10 minutes to ensure they’re sealed and shelf-stable.
Georgie’s Tips
How to Use Your Relish:
- Spread it on your favorite grilled burgers or hot dogs.
- Mix it into a classic potato salad for extra flavor.
- Use it as a topping for sandwiches, adding a crunchy, tangy bite.
- Spoon it over grilled meats like chicken or pork for a delicious contrast.
Homemade garden relish is the perfect way to capture the flavors of summer and enjoy them year-round. Plus, the process of canning and preserving is super satisfying! So grab those fresh veggies, get your canning jars ready, and enjoy this zesty, flavorful relish with all your favorite dishes. You won’t regret making a batch!
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Garden Relish
Ingredients
- 5 large carrots
- 2 large onions
- 7 medium pickling cucumbers
- 4 medium bell peppers
- 3 large anaheim peppers
- 6 quarts of water
- ¼ cup pickling salt
- 3 cups sugar
- 2 cups apple cider vinegar
- 2½ tsp celery seed
- 2½ tsp mustard seed
- 1 tsp red pepper flakes (adjust to your liking)
Instructions
- Cut 7 medium pickling cucumbers in half lengthwise and remove seeds. Pulse in food processor until you get the desired size. Place in a large mixing bowl.
- Remove seeds and core from the 4 medium bell peppers and 3 large anaheim peppers. Pulse in the food processor until they are similar size to the cucumbers. Add to the bowl with the cucumbers.
- Remove outer shell from 2 large onions and pulse in the food processor. Add to the bowl with the other vegetables.
- Cut the tops off of 5 large carrots and pulse these in the food processor until they are the desired size. Add to the same large bowl.
- Cover the vegetables with 4-6 quarts of cold water. Sprinkle ¼ cup pickling salt over the top and stir to combine. Let the vegetables sit in the salt water at room temperature for 2 hours. Rinse under cold running water and set aside.
- To a large sauce pot over medium-high heat, add 3 cups sugar, 2 cups apple cider vinegar, 2½ tsp celery seed, 2½ tsp mustard seed and 1 tsp red pepper flakes. Bring to a boil and stir until the sugar is dissolved. Add vegetables and bring to a boil. Continue to cook for 20 minutes.
- Add hot slaw to sterilized canning jars. Press a knife around the edge to remove any air bubbles. Wipe the rim of the jar clean with a paper towel. Add rings and lids to finger tight. Process jars in a boiling water bath canner for 10 minutes. Use any jars that don't seal within 2 weeks.
Good fresh tasting relish.