Sweet Pickle Relish
I love this relish on a tuna or salmon sandwich. I also love the chickpea sandwich which tastes like tuna. You can also make these into bread and butter chip pickles. Just leave the cucumbers and onions in thin slices instead of chopping and dicing them. These are really good on sandwiches.
Servings: 1 quart
- ¼ teaspoon Cutting Edge Cultures – or ¼ cup of kefir whey
- 3 cups Pickling cucumbers – chopped or diced
- ½ red pepper – chopped and diced
- ½ cup sliced onions – chopped and diced
- ½ cup Honey
- 1½ tablespoons Celtic Sea Salt
- 1 tablespoon whole celery seeds
- 1 teaspoon turmeric
- ½ tablespoon yellow mustard seeds
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- If using the starter culture, place 1⁄2 cup of water in a glass measuring cup, add the culture, and stir until dissolved. Let the mixture sit while you prepare the vegetables (anywhere between 5 and 15 minutes). If using kefir whey, add it when the recipe calls for culture in step 3.
- Place cucumbers, peppers, and onions into a food processor or blender and pulse until you get the consistency you want for your relish.
- Combine remaining ingredients and spices (and whey, if using) and pour the honey over cucumbers.
- Add mixture to jar or jars. I like to use 2 pint-size jars or a quart jar for this.
- Add more water if necessary to cover vegetables. Keep the top of the liquid one inch below the top of the jar.
- Let the sealed jar sit on your counter for three days and then place it in the refrigerator.
- These will last at least six to nine months in your fridge.