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The Best Relish I've Ever Had

The Best Relish I've Ever Had

Cost $15, save $33

Source: Recommended by CookPal

  • 40 Min
  • 128 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🥒 7 large English cucumbers
    • 🧅 4 large sweet onions, peeled
    • 🧂 ¼ cup pickling salt

  • Seasonings and Thickeners

    • 3 cups white sugar
    • ½ cup all-purpose flour
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 1 teaspoon celery seed

  • Liquids

    • 3 cups distilled white vinegar
    • 1 cup water

  • Canning Supplies

    • 4 (1 pint) canning jars with lids and rings

STEPS

1

Grate cucumbers and onions into a large bowl using a box grater. Sprinkle with pickling salt, cover the bowl tightly, and leave to rest at room temperature for 8 hours to overnight.

2

Squeeze out as much liquid as possible from the cucumber mixture and set aside.

3

Whisk sugar, flour, turmeric, ginger, and celery seed in a large bowl. Heat vinegar and water in a large pot over medium-high heat. Whisk in the dry mixture, stir in the cucumber mixture, and bring to a boil. Cook until thickened, about 15 minutes.

4

Sterilize jars and lids in boiling water for at least 5 minutes. Pack relish into the hot jars, removing air bubbles, wiping rims clean, and sealing with lids and rings.

5

Process the jars in boiling water for 10 minutes. Ensure water covers jars by at least 1 inch. Cool jars on a cloth-covered or wooden surface.

6

Once jars are cool, verify seals by pressing tops. Store in a cool, dark area.

NUTRIENTS

Per 1 serving

🔥

24

Calories

  • 0
    Protein
  • 6
    Carbs
  • 0
    Fats

💡 Let cucumber and onion rest overnight for proper pickling absorption.Sterilizing the jars ensures longer shelf life and prevents contamination.You can adjust seasoning levels to suit your preference—reduce ginger for a milder flavor or add extra celery seed for an aromatic punch.Store jars in a dark and cool area to preserve relish for the longest duration.