Thousand Island Pickle Relish
This flavorful Thousand Island Pickle Relish is a great addition to sandwiches, burgers, or as a side for any meal. Made with fresh cucumbers, peppers, and a tangy vinegar base, it’s easy to prepare and store.
A family favorite, passed down from June Gammell.
Thousand Island Pickle Relish
A zesty and sweet relish made with fresh cucumbers, peppers, and a simple vinegar dressing. Perfect as a topping for sandwiches or served alongside meals.
Ingredients
- 8 large cucumbers peeled and diced
- 12 onions diced
- 2 green peppers seeded and cored, diced
- 2 red peppers seeded and cored, diced
- 1/2 cup salt
- 6 cups cold water divided
- 6 cups white vinegar
- 1/2 cup flour
- 1 Tablespoon dry mustard
- 6 cups sugar
- 1 Tablespoon celery seed
- 1 1/2 Tablespoon Turmeric
Instructions
- Prepare the vegetables: Peel and dice the cucumbers, onions, and both green and red peppers.Soak the vegetables: In a large bowl, combine the diced cucumbers, cauliflower, and peppers. Add the salt and 5 cups of water. Stir to combine. Let the mixture sit for 2 hours to soak, then drain the water.Make the thickening paste: In a small bowl, mix the flour and dry mustard with the remaining 1 cup of water. Stir to create a smooth paste.Cook the relish: In a large saucepan, combine the drained vegetables with the vinegar, sugar, and the flour-mustard paste. Stir the mixture together. Bring to a boil over medium heat, stirring frequently to prevent burning. Cook until all vegetables are tender and the mixture has thickened slightly.Final seasoning: Add the celery seed and turmeric, stirring to incorporate.Seal and store: Once the relish has finished cooking, remove it from the heat. Immediately transfer the relish into sterilized jars, sealing them tightly.Storage: Let the relish cool to room temperature before storing it in the refrigerator. Let it sit for at least 24 hours for the flavors to meld together.
Notes
- You can store the relish in sterilized jars for up to 6 months if properly sealed.
- For a thicker relish, allow it to cook slightly longer until the desired consistency is reached.
- This relish can be served immediately after cooling, but it’s best after a few days for the flavors to develop.
