Pickle Relish

Did you know that shelf-stable, non-organic pickle relish is loaded with artificial dyes?

I did not. Because it didn't make any sense to me. I never in a million years would have thought to look for dyes in pickle relish. Because it's vinegar and cucumbers and deliciousness. Why the dyes?

I hate artificial dyes. The way I hate when cats walk on kitchen counters. And black walnut trees.

Last year, I moved to the organic aisle for relish. But seriously, $3.99 for relish? For vinegar (which is approximately $1 a gallon) and cucumbers (which grow manically and can be purchased for pennies in July)?

Enter the next phase of canning. Relish.

Let me be clear, relish takes some prep time. This recipe requires brining and resting and boiling, all before the boiling-water method of canning. BUT, it was really tasty. So if you are someone like me who can't get enough sweet relish in the summer (and fall, winter, and spring), give it a try. This makes 4-5 half-pint jars.

You need:

2 lbs. cucumbers, peeled, seeded, and diced
1 lb. onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 c. salt
3 c. cider vinegar
1 1/2 c. sugar
1 c. water
2 garlic cloves, minced
2 tsp. allspice
1 tsp. black peppercorns
1 tsp. celery seed

Toss the first five ingredients together in a large bowl. Set aside for two hours. Drain thoroughly. At the end of the two hours, combine the remaining ingredients in a large stockpot, and bring to a boil, stirring until the sugar is dissolved. Add the vegetables and return to a boil. Simmer for five minutes. Remove from heat. Use the boiling-water canning method to can. Process for fifteen minutes in the canner.