Savory Relish
Posted On 17 September 2023
WORK IN PROGRESS
Found a similar recipe — horribly written — on another site. They called it “Million Dollar Relish” or something. Apparently it was $1,000,001 to write it well. This is great on hot dogs and bratwurst.
Updated 23 August 2025.
Savory Relish
Equipment
- 12 ½-pint canning jars and rings (wide mouth or regular, your choice)
- 12 lids (size to match the jars…duh)
- Canner
- Jar Lifter
- Magnetic ring/lid lifter
- Clean towels
Ingredients
The Prep
- 2000 grams cucumbers, plain or "pickling", seeded and diced
- 600 grams onion, white or red…or a mix
- ¾ green bell pepper, ribs and seeds removed, diced
- ¾ red bell pepper, ribs and seeds removed, diced
- 3 jalapeno peppers, ribs and seeds removed, diced (or more)
- 720 grams hot water
- 180 grams pickling or kosher salt
The Cook
- 360 grams white vinegar
- ¾ teaspoon celery seed
- 1 teaspoon turmeric
- 2¼ teaspoons mustard seed
- 200 grams sugar, granulated or bakers
- ½ tablespoon crushed red pepper flakes
The Slurry
- 2¼ teaspoons corn starch
- 3 tablespoons cold water
Instructions
The Prep
- Put the cucumbers, red and green bell peppers, and onions in a colander and let drain.
- Once drained, put into a large bowl with the jalapeno peppers, add the water and salt, and mix. Cover with a dish towel and let sit overnight.
The Slurry
- Add the corn-starch to the cold water, mix with a fork, and set aside
The Cook
- Drain the vegetables well, rinse, drain again, rinse again.
- Add the relish to a large-enough pot and add the vinegar, the celery seed, the turmeric, the mustard seed, the sugar, and the red pepper flakes. Bring to a boil and then reduce to a simmer.
- When the relish has been simmering for about 30 minutes, check and adjust the seasonings. Might want to add black pepper. Or more peppers. Your call.
- Add the corn-starch slurry and stir in well with a fork. Allow to thicken. This could take another 30-40 minutes. MEANWHILE….
The Canning
- …Meanwhile, turn your oven to 250℉.
- Fill your canner with enough water to cover the jars and put on high heat to bring to a boil.
- Wash and rinse well the jars. Put the jars rim up on a sheet pan and pop into the heated oven for 10 minutes.
- Turn oven down to 200℉.
- Add the rings and lids to a saucepan, cover with water, and put in the oven.
- Fill each jar with the relish to within ½" of the top, wipe the edge, add a hot lid, add a ring.
- Add as many jars as will fit in your canner in a batch and boil for 5-8 minutes. Remove and set aside to cool.
Notes
The latest time we did it we used pint jars and got 5. I suppose it all depends on the cucumbers and how much water content they’ve got and how much they cook down.