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Yellow Relish
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
635 minutes
Create a delicious sweet yellow relish using fresh cucumbers, cauliflower, red peppers, and apples - perfect for topping hot dogs and burgers or gifting to loved ones.
Ingredients:
  • 1 gallon water, or as needed to cover
  • 0.25 cup pickling salt
  • 8 cucumbers, finely chopped
  • 5 onions, finely chopped
  • 1 head cauliflower, finely chopped
  • 2 red bell peppers, finely chopped
  • 4 large apples, cored and finely chopped
  • 6 cups white sugar
  • 4 cups vinegar
  • 3 cups water
  • 1 cup all-purpose flour
  • 0.25 cup dry mustard powder
  • 1 teaspoon ground turmeric
Instructions:
  • In a large pot, bring 1 gallon of water to a boil, then stir in pickling salt. Place cucumbers, onions, cauliflower, red bell peppers, and apples in a large bowl or crock. Pour the hot water over the vegetables. Let sit overnight and drain in the morning.
  • Combine vegetables with sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric in a large stock pot. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes until vegetables are soft and cooked through.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with relish, leaving 1/4 inch of space at the top. Use a knife or thin spatula to eliminate any air bubbles from the filled jars. Clean the jar rims with a damp paper towel to remove any food residue. Seal the jars with lids and secure them with rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a holder, lower jars onto the rack in the pot with a 2-inch space between them. Ensure water level is at least 1 inch above the tops of the jars; add more boiling water if needed. Cover the pot, allow to reach a rolling boil, and process relish for 15 minutes.
  • Remove the jars from the stockpot and place them on a cloth-covered or wood surface, few inches apart, to cool. Press the top of each lid with a finger to ensure a tight seal (lid does not move). Store in a cool, dark place.

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