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Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.
- 1 large English hothouse cucumber (about 1 pound), finely chopped
- 2 tsp. yellow mustard seeds
- 2 tsp. grated peeled ginger
- ⅓ cup unseasoned rice vinegar
- 1 tsp. kosher salt plus more
Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 tsp. salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).
Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool.
DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
Nutritional ContentCalories (kcal) 35 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 240Reviews Section
The Best Pickle Relish You Can Buy in the Store
When seeking out the best sweet pickle relish, my main bit of advice is to avoid anything labeled "hot dog relish." We included this variety, which is an amalgam of typical sweet relish and yellow mustard, in our recent taste test since so many major brands offer a version of it. They were categorically bad: harsh flavor, questionable texture, and generally unpleasant.
Instead, if hot dogs are on the menu, scoop up a couple of packages of our favorite franks, your favorite yellow mustard, and the best relish on the market. In our estimation, that means Wickles Original Relish, which we'll also be deploying in tuna salad and tartar sauce from here on out. Afraid you can't find it in your local grocer? We also picked a runner-up that your sure to find practically anywhere pickle relish is sold—if you look in the right place, that is. For our methodology and the full list of relishes we tasted, scroll to the bottom of the page. First up, the rankings!
Place cucumber in a fine-mesh sieve set over a medium bowl toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).
Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber transfer to a small bowl and season with salt. Let cool.
Master Pickle Brine Recipe
You only need four ingredients and 20 minutes of hands-on time to turn yourself into a master pickler. Vinegar combines with sugar and salt to create this basic pickling brine that can be used for any of your seasonal fruits and vegetables. With pickling, you can transform fresh summer produce, such as small cherry tomatoes, cucumber and zucchini spears, okra, and red onions, into lip-smacking sides. Or use them as garnishes to top pulled pork sliders or hotdogs. Prepare your canning containers by sterilizing the jars and lids. Since you will be storing these pickles in the refrigerator, you won&rsquot need to bother with a water bath. Wash and cut (if needed) your produce, then pack into your pickling jar. In a medium saucepan, stir together water and the four ingredients, boiling and stirring until the sugar has dissolved. Remove the mixture from the heat and let cool, then pour over the produce into the pickling jar. Seal tightly and refrigerate for up to 2 months. Pickling and freezing are popular methods of preserving seasonal produce so that you can enjoy the tastes of summer all year long. Some vegetables, including corn on the cob and sugar snap peas, can be blanched and frozen whole. Tomatoes can be stewed, then frozen or canned, to be used later in meat sauces, soups and stews, or even Bloody Mary drinks. If you want to freeze blueberries, don&rsquot wash them. Instead, lay them out on a baking sheet and pop them in the freezer once berries are frozen, you can then store them in freezer-safe baggies.
Dill Pickle Relish Ingredients
As you look through the ingredients, there are some things that may seem unnecessary. The turmeric seems strange, but I would not recommend leaving it out. I have done this recipe without it, and there is a difference in taste.
The sugar is not necessary for preservative purposes, but it does improve the flavor. This relish is not sweet, but the sugar definitely adds something extra.
The onions, jalapeño, and dill seed can be reduced if you do not like them. But the salt and vinegar cannot be altered as they are essential to preserving the relish.
Do you relish a great Relish? A Relish that is sweet, tangy, and oh so yummy? A Relish that leaves your mouth watering with anticipation for that next bite? Well, you are not alone my friend, so that is why I, That Pickle Guy, bring you my famous, all-natural, Sweet Relish.
Flavor Profile : A delicious sweet and sour sensation that will make you smack your gums, lick your lips and curl your tongue. Your palate will sing and dance to tantalizing sweet and tangy flavor!
Usage Recommendations : Sandwiches, Hot Dogs, Hamburgers, Potato Salad, Tuna Fish, Chicken, Fried Fish, Polish Sausage, Pasta Salad, Eggs, Italian Sausage, salad dressings and tartar sauce. Try mixing it with That Pickle Guy Minced Giardiniera!
Raw Ingredients : Cured Cucumbers, Fructose, Distilled Vinegar, Salt, Xantham Gum, Oil of Orange, Oil of Pimento, Oil of Clove and Cassia.
Spicy Pickle Relish
Make sure to drain the cucumbers several times to release the water
3 pounds cucumbers
1 large onion
1 red bell pepper
3-4 jalapeno peppers
1/4 cup kosher salt
3 cups white vinegar
3/4 cup sugar
6 cloves of garlic &ndash minced
3 teaspoons dill seed
3 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon tumeric
Simmer the ingredients for 10 minutes.
- Remove the seeds from the cucumbers and roughly chop and place in food processor.
- Roughly chop onion and place with cucumber in the food processor. Pulse until they are finely chopped.
- Place cucumber/onion mixture in a non-reactive bowl and sprinkle with salt. Stir well and let sit for an hour.
- Drain cucumber mixture in colander &ndash rinse with cold water and allow to drain well.
- In a large saucepan bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and tumeric to a boil over medium high heat.
- Add drained cucumber and onion mixture, finely chopped bell and jalapeno peppers and return to a boil, stirring frequently. Reduce heat to medium low and simmer for 10 minutes.
- Store in refrigerator or water bath can for 10 minutes processing time.
Spicy pickle relish canned and ready to eat!
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See, I often store certain tastes, flavors and meal idea that I bump into while we travel in the back of my mind. Just a little side note for later, when I want to try out something new one day.
And this sweet pickle relish is one of them for instance!!
I first tasted this sweet and sticky green goodie in Florida. That was in the Keys somewhere – a long stretch of islands one after the other so don’t ask me which one it was. I have no idea.
But it happened that I fell in love with this relish right away. It was only a couple of days later that I realise just what an addictive treat relish really was!
We were visiting the Everglades, and I ordered a portion of fried alligator nuggets with relish for lunch. Bang. That was it. I loved it so much. So once I left the US I even brought back a jar of this fabulous relish home.
I think I bought it at a Winn-Dixie supermarket somewhere along the way.
Tips for Growing Cucumbers
Cucumber seeds should be planted in doors to start the germination process. Cucumbers are very susceptible to frost damage so they should be planted in the ground after the last frost. Start seeds about 4 weeks before you transplant them into the ground. You can also purchase seedlings from your local greenhouse.
Cucumbers like a place with lots of sun. I have mine planted along a fence and I’m still having great success. I made sure the spot was nice and sunny for the majority of the day.
Mix compost or manure into the soil before planting the cucumber plants. The plants should be put in the ground about 12 inches apart if you are using a trellis.
The trellis I built were only four feet tall, I plan on making taller ones for next year. I had to train the vines up the trellis as they grew. I used garden twine to hold the vines in place. The tendrils eventually grabbed hold of the chicken wire. The trellis helped increase the growing capacity of my garden and also encouraged the cucumbers to grow straight and long since they were not laying on the ground.
Cucumber plants need to be watered often. You can test the soil by putting your finger in the soil. If it’s dry past the first joint of your finger, you should water them. You can even mulch around the base of the plants to hold in the soil moisture.
I added extra compost around the base of the plants about a month after planting. Water soluble fertilizer is also a good idea to add extra nutrients to the soil. It’s suggested you add fertilizer when the plants start to flower and every 3 weeks after that to help encourage production.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
A classic — and the only tuna salad recipe you’ll ever need.
- 2 ( 5-ounce ) cans chunk white tuna packed in water
- 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 ribs celery, finely diced
- 2 scallions, light and dark green parts, thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 3/4 teaspoon Dijon mustard
- 2 tablespoons sweet pickle relish, drained
- 3 tablespoons finely chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
- Per serving (4 servings)
- Calories: 288
- Fat: 23 g
- Saturated fat: 4 g
- Carbohydrates: 4 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 16 g
- Sodium: 460 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.