The Craftiest Workshop

I got this recipe from my mom years ago and have made relish at least once a year every since.

I am not sure where she got the recipe.

It has a much nicer flavor than store bought sweet relish.

Ingredients needed

Cucumbers or zucchini 6 cups

Onion 2 cups

Peppers 2

Pickling salt 1.5 Tbsp

Sugar 2 cups

Flour 1/2 cup

Tumeric 1 tsp

Mustard Powder 2 Tbsp

Vinegar 1 cup

Materials needed

Canning jars with lids and rings: 6 small (250ml) or 3 med (500ml)

Canning tools: jar tongs, magnetic wand, funnel, ladle

Food processor (could cut up very small with knife)

Large mixing bowl

Small mixing bowl

Two cutting boards

Whisk

Large strainer

Large cooking pot (dutch oven size)

Small pot with lid

Kettle

Day One

Note: I use a food processor for this part

6 cups unpeeled puréed cucumber (I used ten smaller field cucumbers)

2 cups puréed onion (approx 1 Large)

2 peppers seeded and puréed (I used a red and an orange)

Stir together in a large mixing bowl and sprinkle with 1.5 Tbsp of pickling salt.

Cover and leave overnight.

I have a plastic tray that fits perfectly over my large stainless steel bowl.

Day Two

In the morning pour the veggie mixture into a strainer over the sink to rinse and drain.

I have this mesh one with expandable arms from Lee Valley that works great no matter how wide our sink has been throughout our moves.

In a smaller mixing bowl, sift together:

1/2 cup flour

1 tsp tumeric

2 Tbsp mustard powder

Pour in:

1 cup of vinegar

whisk together until smooth

Pour the mixture into a large pot on the stove and add:

2 cups of sugar

Stir to combine.

Using a spatula, scrape the vegetable mixture from the strainer into the pot.

Set on med heat. You will heat it for 10 minutes once hot.

While the relish is heating, put some water in a small pot on the stove to heat the lids.

Fill a kettle with water and start to heat it.

Place canning jars in the sink.

I always put out one more jar than the recipe calls for in case a pepper or onion was larger and I end up with more relish in the end; this time I added an extra small and medium jar.

By the time the relish is hot, your small pot of water should be boiling and ready to add the lids.

Once the kettle is fully boiled turn it off.

You will have to stir the relish to keep it from burning. It will start to thicken.

While stirring, I always look for any larger pieces that need to be cut smaller or larger pieces of peel that need to be removed.

After ten minutes, remove the relish from the heat and place on a pot holder on the counter.

Turn off the burner for the little pot with the lids and remove from the heat.

Pour the boiling water from the kettle into the jars in the sink.

Using jar tongs, grab a jar and dump out the water.

Place the jar on a cutting board beside the pot.

Place the funnel in the jar.

Ladle in the relish leaving 1/4 inch at the top.

If you fill the funnel this much, it leaves the perfect amount of space.

Using a magnetic wand, grab a lid from the pot on the stove and place it on the jar.

Add the sealer ring, tighten and move the jar to another cutting board to cool.

Repeat until you have cleaned all the relish out of the pot.

As you clean up, you should hear the lids pop as they seal.

If you can’t quite fill the last jar, let it cool with the rest and put it in the fridge as it won’t seal.

I filled three 500ml jars and one 250ml jar.

Notes:

• The colour of the relish will depend on what vegetables you use. If you use zucchini and green peppers, it will be much greener.

• I have used zucchini, field cucumbers and english cucumbers. I actually prefer english cucumber because the peel is softer and you don’t end up fishing out any pieces that didn’t break down well in the food processor. Also, english cucumbers are available year round at the store and not very expensive so you can make this tasty relish at any time.

This will always be my #1 choice of condiment to add to hot dogs or hamburgers.

I eat it on sausages or chicken.

If I run out, I don’t run to the store for store bought relish; I buy english cucumbers and make more relish!!!