Chow Relish
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!
Servings: 4 pints
Ingredients
- 1 red bell pepper chopped
- 1 green pepper chopped
- 2 cups chopped hot peppers of your choice. Jalapeno a few Serrano, Hungarian wax. Adjust the variety for your heat preference
- 4 cups shredded cabbage
- 2 cucumbers seeded and chopped
- 1 small grated carrot
- 2 stalks celery finely chopped
- 1 ½ cup apple cider vinegar
- ¾ cup sugar
- ½ cup water
- 1 Tablespoon pickling or Kosher salt
- 1 teaspoon celery seed
- ½ teaspoon turmeric
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
- 2 cloves minced garlic
Instructions
- 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.