Pickle Relish, Spicy

6/7/2020 – We made the relish below using many ingredients from the garden. It was inspired by the recipe here.


3 pounds cucumbers, seeded and chopped from the garden
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
3 to 4 jalapenos, seeded & chopped
1/4 cup fleur de sel sea salt [we only used this fancy salt as it was the only sea salt we had and the original recipe called for sea salt.]
3 cups white vinegar
1/3 cup sugar [original recipe called for 3/4 cup]
6 cloves garlic, minced
3 teaspoons dill seed
3 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon turmeric
4 pint-sized canning jars, lids, and rings


  1. Chop the cucumber by hand and the onion in the grid slammer then chop the onion into squares.
  2. Put the cucumber and onions into a plastic bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
  3. Drain the cucumber mixture in a colander; rinse with cold water and drain well.
  4. In an enameled cast iron pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, and turmeric to a boil over medium-high heat.
  5. Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a low boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
  6. Ladle into sterilized jars, leaving 1/2 inch headspace. Process the jars in a boiling water bath canner for 10 minutes.

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