Sweet Cucumber Relish

Sweet Cucumber Relish
Recipe type: Condiments
For the Relish:
  • 8 cups/2L cucumbers, peeled, seeded and diced (I diced mine rather chunky, around ½ cm or ¼")
  • 2 cups/500mL chopped onion
  • 6 bell peppers (use different colours for visual appeal), stem and seeds removed, chopped
  • 2 Tbsp kosher salt
For the Syrup:
  • 1 L/4 cups pickling vinegar (it has a higher acetic acid content and I like its sharper flavour)
  • 4 cups granulated sugar
  • 1 Tbsp finely minced garlic
  • 2 Tbsp yellow mustard seeds
  • 2 Tbsp celery seeds
  • 1 tsp turmeric
For the Relish:
  1. In a large glass or plastic bowl (because a metal bowl with react with the pickling process and give a "tin-like" flavour), add the cucumbers, onions and peppers. Toss to mix into a uniform mixture. Add the salt, stir, cover with plastic wrap and refrigerate for at least 6 hours or overnight. Drain well, but do not rinse away the salt. It continues to act as a cure throughout the process.
  2. In a large pot, mix the vinegar, sugar, garlic and spices. Bring to a boil, stirring to ensure the sugar dissolves. Add the drained vegetables, reduce the heat to medium and simmer, stirring occasionally for 30 minutes.
  3. Using a slotted spoon, spoon the relish into sterile jars, Top with a few tablespoons of the syrup, top with a sealer canning lid, and process in a boiling water bath for 20 minutes to seal the jars suitable enough for shelf stability.