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.