A lot of times, a canning or preserving project will actually cost more than just to buy a quality brand, BUT there is something to the satisfaction of making a family favorite in your own kitchen. Just like the tortilla recipe I posted earlier, it's either the ingredients or love that makes it taste better . . . probably a combination of both. Speaking of which, my husband found this recipe which is on my soon to-do list. Sweet relish gets a lot of use at our house from sandwiches to stuffed eggs. Now, I HAVE to find out if homemade IS better . . . or just more fun.
Homemade Sweet Relish
It makes two quarts so you can share with a friend!
6 cucumbers, peeled and sliced 1/2-inch thick
2 red onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1/4 cup kosher salt
1 cup cider vinegar
3/4 cup sugar
1 tablespoon celery seeds
1 tablespoon yellow mustard seeds
First step: Combine the cucumbers, onions, and pepper with the salt. Put the mixture in a colander (not a metal one!) over a bowl and store in the refrigerator over night. This will draw out the excess liquids.
Second step: The next day, rinse the vegetables under cold water and place them in a pot. Add the vinegar, sugar, celery seed, and mustard seeds. Bring the mixture to a boil over medium heat. Remove from the heat, cover, and let sit for 20 minutes.
Third step: Transfer the mixture to a food processor, in batches if necessary, and pulse to desired consistency. Store in glass jars in the refrigerator.
I'm anxious to try a taste test on this recipe.
Only one daughter likes Thousand Island dressing on her salad. Since she is now at college, the bottle tends to go stale as she isn't home to use it. I've found that just mixing a cup of mayo with sweet relish (homemade?!), and some catsup provides enough for a few salad meals. You can dress it up with extra salt and pepper or a touch of mustard if you like.
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