This is a delicious way to use up your extra summer veggies and enjoy them in a whole new way!  Cucumbers, zucchini, onion and pepper come together in a mild relish that has a mild mustard flavor and makes the BEST addition to your BBQ sandwiches, hot dogs, sandwiches, and even tuna salad!

Addie shared this recipe with me and she modified it from a cookbook that I will credit at the end of this post.  We make a double batch and water bath can it in pint jars to enjoy all year, but you can easily adjust the amounts based on your veggie availability and your need and make a batch to keep in the fridge and add to your summer foods!

Anyone from West Michigan will relate it to the US-31 relish that makes those legendary BBQs special beyond description.

This is especially easy to whip up if you can omit the knife skills and skip to a food processor to chop all the lovely garden produce.

To my food processor, I added cucumbers, zucchini, and yellow squash to equal 6 cups of chopped veggies.  Also, chop 1 bell pepper (any color) and 1 large onion. If chopping by hand, just do a relatively small dice.  Transfer the chopped veggies to a large colander over an even larger bowl and add in 1 1/2 tsp. kosher salt and stir to distribute.  The salt will draw the water out of the vegetables into the bowl within 30-60 minutes.

While the vegetables drain, mix the following ingredients in a small bowl:

1/2 c. sugar

2 T. yellow mustard

1/4 tsp. turmeric

Pro-tip — don’t use any plastic or wooden utensils you don’t want to turn a lovely shade of golden yellow.  :o)

Once the water has drained, add all the chopped vegetables along with 1 cup of apple cider vinegar to a saucepan and bring to a boil.

Add in the mustard/sugar mixture and bring the whole thing to a boil.

Remove from the heat and add in 1 T. fresh dill or 1 tsp. dried dill weed.

If you don’t plan to preserve it, refrigerate and enjoy!

To can, prepare your water bath canner and jars as per usual.  Fill approx. 4 hot pint jars leaving 1/2″ headspace with hot relish and remove air bubbles.  Wipe rims and add lids and rings.  Process for 10 minutes.  Let cool and wait for the seal!

That’s it!  Add it to whatever floats your boat and let me know how you used it in the comments!

Original recipe from Pickled Pantry by Andrea Chesman.

Mustard Garden Relish

 

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Prep time

45 mins

Total time

45 mins

 

Cucumbers, zucchini, onion and pepper come together in a mild relish that has a mild mustard flavor and makes the BEST addition to your BBQ sandwiches, hot dogs, sandwiches, and even tuna salad!

Alison: That Which Nourishes

Serves: 3-4 pints

Grocery List

• 6 c. chopped cucumbers and zucchini
• 1 bell pepper
• 1 onion
• 1½ tsp. kosher salt
• 1 c. apple cider vinegar
• ½ c. sugar
• 2 T. yellow mustard
• ¼ tsp. turmeric
• 1 T. fresh dill or 1 tsp. dried dill weed

Here's how...

1. To my food processor, I added cucumbers, zucchini, and yellow squash to equal 6 cups of chopped veggies.
2. Chop 1 bell pepper (any color) and 1 large onion.
3. Transfer the chopped veggies to a large colander over an even larger bowl and add in 1½ tsp. kosher salt and stir to distribute. The salt will draw the water out of the vegetables into the bowl within 30-60 minutes.
4. While the vegetables drain, mix the sugar, mustard, and turmeric in a small bowl.
5. Once the water has drained, add all the chopped vegetables along with 1 cup of apple cider vinegar to a saucepan and bring to a boil.
6. Add in the mustard/sugar mixture and bring the whole thing to a boil.
7. Remove from the heat and add in 1 T. fresh dill or 1 tsp. dried dill weed.
8. If you don't plan to preserve it, refrigerate and enjoy!
9. To can, prepare your water bath canner and jars as per usual. Fill approx. 3-4 hot pint jars leaving ½" headspace with hot relish and remove air bubbles. Wipe rims and add lids and rings. Process for 10 minutes. Let cool and wait for the seal!

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