relish the bite

Cucumber relish.The cucumber extravaganza continues!

We have SO many pickles now, both dill and bread and butter, and frankly, I'm sick of making them. I needed to do something a little different, so I chose to make some relish. It was surprisingly uncomplicated and easy, thanks to my handy dandy food processor (I can't and don't want to imagine doing all the chopping by hand)(we're so spoiled these days, aren't we!?!).

This is perfect for topping hot dogs, something we have often in the summer. It's also a great addition to potato salad and it complements pork tenderloin beautifully. Now that I know how simple it is to make, I'm wishing I had several jars of relish in the pantry instead of jar after jar of pickles!

Pickled Shredded Veggies

(printable recipe)
Adapted slightly from this recipe
Makes 2 pints
Ingredients:

• 2 green peppers, grated
• 6-8 cucumbers, grated (about 3 cups)
• 1 onion, grated
• 2 cups white vinegar, divided use
• 1 cup granulated sugar
• Scant 1 tablespoon pickling salt
• 1 tablespoon mustard seed
• 1 teaspoon red chili flakes

Directions:
Combine prepared green pepper, pickling cucumber, and onion in a large stainless steel (or enamel-coated) pot.
Stir in one cup of vinegar and bring to a simmer.
Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes.
Drain the vegetables, discard the liquid, and return the vegetables to the pot.
Add the remaining vinegar, sugar, and spices. Bring to a simmer and cook for five minutes, then remove the pot from the heat.
Fill your sterilized jars, wipe the rims, and apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined counter.