Small Bowl of Pickle Relish
(click to enlarge)

Pickle Relish


California
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
45 min
Best		 An exceptionally tasty pickle relish usable as a topping for burgers, in hot dogs, or any other relish use you have in mind.




5
3/4
1/4
1/4
-----
1
3/4
3/4
1/3
1/8
1/4
-----
oz
c
c
c
---
T
t
t
t
t
c
---
Cucumber (1)
Bell Pepper
Onion White
Cider Vinegar  
-- Pickle
Sugar
Mustard Seed
Sea Salt
Chili Flake (2)
Celery Seed
Cider Vinegar
------------
Make:   -   (45 min + cooling)
  1. Dice CUCUMBER very small. Cap and core BELL PEPPER and dice very small. Dice ONION very small. Mix.
  2. In a small non-reactive sauce pan, place Vegie mix and 1/4 cup Cider Vinegar. Bring to a boil and simmer covered 10 minutes, stirring now and then.
  3. Strain out Vegies, discarding liquid.
  4. Return Vegies to the pan along with all Pickle items. Bring to a boil and simmer covered 5 minutes. Remove from heat and let cool.
  5. Refrigerate when cool. It'll keep three weeks or so.
NOTES:

  1. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian or Japanese. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  2. Chili Flake:

      I use Aleppo Extra Hot (which isn't real hot), Use any other you prefer. For details see our Chili Powder / Flake.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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