This spicy pickle relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!
WOW lookie me canning veggies from my garden!
I feel all farmer-ish and stuff.
It is actually something that I have been wanting to do for years, but have just put it off for one reason or another. I guess the 3+ pounds of cucumbers that popped up in my garden spurred me on to get it done. The last thing I want to do is waste any bit of the gorgeous garden veggies that I grew with my two little hands.
It is hard to believe that this girl, the one that could barely keep a chive plant alive, has two raised bed gardens that have actually done OK this year.
We just won’t discuss the whole beet issue. Nothing like sprouting 18 gorgeous little baby beet plants, then planting them in the garden, and watching all but one die but, like I said, we won’t discuss that.
I will tell you one cool thing, come in close so I can whisper, I don’t want this getting around to just anybody…..
This is magic relish. Yup, uh-huh, you heard me right.
Why is it magic?
Well, it performed a miracle for me…….
It made Kevin fall in love with it, and don’t mean just strongly like, I am talking the full-blown pity pat, heart fluttering love.
I know, it is crazy! Who knew it would be relish?
But it was.
Let me backtrack a bit here.
You see Kevin has told me, on numerous occasions, that he can’t stand relish. I love to add it to my tuna fish salad, and he wrinkles up his nose every time he sees me pull it out of the fridge.
Ya, he hard core did not like the stuff! So when he finds out I am making this spicy pickle relish, I again get “that” face. You know the one that looks like they smelled something really really bad?
Yup, that’s the one.
But I was determined to make it anyway.
I knew I would eat some and could give some away to people that would appreciate my hard work. My son’s fiance loves anything pickled, so I knew a jar would be going straight to her.
Then the miracle happened.
I had the relish made and ready to photo, but the sun just wasn’t cooperating, so I had to wait for a good day to get the photos. That day just happened to fall when my shoulder was acting up (old injury, no big deal), so I needed his help setting up for the shoot.
I took the first photo with all of the jars closed, then opened one jar and put some into the bowl.
He looks over, “What all is in that?”
“Cucumbers, bell pepper, jalapenos, onions, garlic, etc…”
“Oh, it looks kinda good”
“Is IS good, you should try it”
“Naaaa I don’t like relish”
Then I cook up the hot dog and pile the relish on it. He watches me taking the photos, then he helps me take everything back to the kitchen. I grab the hot dog and take a big bite.
“Yummmmm! I am so happy with how this relish came out”
He looks at the hot dog like he wants to try it, but it might burn him or something.
As I turn around I see him go in for a bite. Then I hear, “WOW this really is good! Then he proceeds to devour the rest of the dog.
“Would you like me to make some more hot dogs?”
“Heck ya! This stuff rocks!!”
Now the remaining jars and not allowed to leave.
I am surprised he let me give one to Heather!
I just really wonder why he continues to argue with me. Oh no, wait, it is because he just loves to argue!
That is OK, I love to prove him wrong
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Hhmmmm tangy I can undestand as this recipe makes the relish spicy (tangy) but salty? I am not sure. I have made this several times, along with friends and family, and the salt level has always been fine. I am sorry this didn't work well for you. I hope the flavored was better after sitting for a bit!
My first time making this…. it definately is not your grandmother's relish. Just took jars out of hot water bath and they are beautiful. Left-over is in dish on counter…with a spoon next to it. Did I say yummy?..well it is. Thank you for a life long recipe.
Just a FYI. I grow a lot of hot peppers including several super hots to sauces and powders every year. Seeds don't actually have any heat of their own. The heat is produced by the ribs they are attached to and some of the capsaicin ends up coating the seeds. Seeds don't add to the flavor and sometimes can add some bitterness. That's why I use a food mill to remove the seeds from my fermentations. Anyways, I will be trying this recipe during my next growing season. Oh, and I am 7 years Keto. 🙂
I have not made this without the canning process. I do make pickles by pouring the boiling brine over them in a jar, place the lid on, let the jar cool, then store in the fridge. Those pickles (and pickled eggs) last a long time. I am not sure of an exact time frame but we always eat them all before they could go bad.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….