A Southern Grace: Cucumber Relish

Cucumber Relish


Makes 2 pints

  • 3 cups grated green pepper (about 2 large)
  • 3 cups grated pickling cucumber (6 to 8 cucumbers)
  • 1 cup grated onion (about 1 medium)
  • 2 cups white vinegar, divided use
  • 1 cup granulated sugar
  • 1 tablespoon pickling salt
  • 1 tablespoon mustard seed
  • 1 teaspoon red chili flakes
Combine prepared green pepper, 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 liquid, and return vegetables to the pot.
Add remaining vinegar, sugar, and the spices. Bring to a simmer and cook for five minutes, then remove pot from heat.
Fill jars, wipe rims, 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 countertop.

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