Easy To Make Freezer Sweet Relish
Why buy sweet relish that has artificial food coloring, corn syrup, and other yucky ingredients when you can make this very simple and easy to make freezer sweet relish right at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Condiments
- 7 cups cucumbers, chopped – seeded if large cucumbers
- 2 onions finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green pepper, seeded and finely chopped
- 2 tablespoons pink Himalayan salt
- 4 – 6 cups ice cubes
- 1 cup room temperature apple cider vinegar
- 2 teaspoons cornstarch
- 3/4 cup sugar
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- In a large bowl, combine cucumbers, onions, and peppers.
- Sprinkle with salt and mix thoroughly. (The salt isn’t to taste, it’s to draw excess moisture out of the vegetables)
- Cover the cucumber mixture with ice cubes. Forming a nice layer of ice on top.
- Cover the bowl with plastic wrap and refrigerated for at least 8 hours, overnight, or up to 24 hours.
- Remove bowl from the refrigerator and strain vegetables in a large mesh strainer. Gently stirring and pushing down to remove excess moisture.
- While cucumber mixture drains, prepare wet ingredients.
- In a large saucepan, over medium high heat, pour in the room temperature apple cider vinegar.
- Whisk in the corn starch until completely blended in.
- Stir in sugar and spices. Stirring to blend and dissolve sugar.
- Bring mixture to slow boil.
- Once the mixture is boiling, slowly add in the cucumber mixture. Stirring to thoroughly combine with the wet ingredients.
- Lower heat and simmer the relish mixture for 10 to 15 minutes. Stirring occasionally.
- Remove from heat and allow relish to cool completely.
- Once cooled, transfer to freezer ready containers and place in freezer. *
- When needed, remove from freezer and allow to thaw completely. Keep in an air-tight container in the refrigerator.
*Freezer Containers – I used quart size freezer bags. Packed just a little over 3/4 of the way full and lay flat for easy stacking.
You can place the relish in any type of freezer container you like.