Liven up your hot dogs and appetizers with this tasty Mustard Relish.
This is a great condiment to make in time for summer BBQ season.
It also goes well with these Australian Sausage Rolls, instead of mustard on a sandwich. Anywhere you might use mustard you could substitute this for a little added zing.
As you may notice in the photos I labelled this as Cucumber Chowchow. I was going by the predominant mustard colour and my recollection of
Mustard Relish
Great on hotdogs, hamburgers, sausage!
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 4 Half Pints
Equipment
- canning jars and lids
- canner
- canning tongs
Ingredients
- 2 medium cucumbers
- 1 sweet red bell pepper
- 2 medium yellow onions
- 2 ¼ cup white vinegar
- 2 teaspoon regular mustard
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed optional
- ½ teaspoon turmeric
- ¾ oz powdered pectin
- 2 cups sugar
Instructions
- Peel and seed cucumbers, Dice finely.
- Dice onion and red pepper. (Try to make dice match the cucumber dice.)
- Allow vegetables to drain in a colander about 1 hour.
- While vegetables are draining prepare your canner by filling it with enough water to cover your canning jars by 2 inches and bring water to a boil.
- Preheat oven to 275°. Place canning jars on a baking sheet (preferably lined with silicone) and bake 20 minutes to sterilize the jars.
- Prepare a bowl or saucepan with boiling water so you will be able to immerse the lids and bands in boiling water for 5 minutes just before you will seal the filled jars.
- Press as much liquid out of the vegetables as possible and transfer to a large pot.
- Add vinegar, mustard, salt, mustard seed, turmeric to the pot and mix well. Add the pectin and stir to mix.
- Bring mixture to a boil, add the sugar and return to a boil, stirring frequently.
- Ladle hot mixture into sterilized jars leaving ½" head space. Stir with a knife to remove any air bubbles. Wipe jar rims and seal.
- Can closed jars for 10 minutes, with water covering jars by 2 inches.
- Remove jars from canner and allow to cool at room temperature about 12 hours. Unscrew the band and check that the lid has sealed.
- Store at room temperature in a dark place up to 1 year.
Notes
Nutrition is per Tablespoon
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 19mg | Fiber: 1g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
Jackie
Can I use English cucumbers for this recipe?
thewineloverskitchen
Yes..they are an excellent choice!