This delicious relish can be made mild or hot, depending on your preference. Great on brats to burgers. Tuna or chicken salad. The finished recipe will keep in the refrigerator for a week, or process in a water bath for a one year shelf life!
Author: Good Dinner Mom
1red bell pepperchopped
2cupschopped hot peppers of your choice. Jalapenoa few Serrano, Hungarian wax. Adjust the variety for your heat preference
2cucumbersseeded and chopped
1small grated carrot
2stalks celeryfinely chopped
1 ½cupapple cider vinegar
1Tablespoonpickling or Kosher salt
Combine all the ingredients in a large stock pot and bring to a rolling boil. Continue to boil for 4-8 minutes until vegetables just begin to soften and spices.
Fill in 4 sterilized (washed in hot dishwasher) pint jars and keep in refrigerator up to one week or:
Fill in sterilized pint jars and process in a water bath for 15 minutes.
A good primer for beginners or experienced home canners on how to process produce in a water bath can be found at PickYourOwn.org.