Mustard Relish

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.

Australian sausage rolls baked till golden brown and served with Mustard relish.

It would also be good in this German Style Muffuletta instead of the olive salad called for.

wedges of muffuletta sandwich filled with olive relish, cold meat and cheese slices

As you may notice in the photos I labelled this as Cucumber Chow chow. I was going by the predominant mustard colour and my recollection of seeing chow chow in the condiment aisle at the store. Then I realized that chowchow tends to have cauliflower, tomatoes, cabbage and other very different ingredients. So… I went with Mustard Relish because that is pretty much exactly what it is.

Anywhere you might use mustard you could use this as a sweeter tangier option.

Sealed jar of Mustard Relish with some relish in a small serving dish on the side.

Mustard Relish

Great on hotdogs, hamburgers, sausage!
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Course: Condiments
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 13 hours
Total Time: 13 hours 50 minutes
Servings: 4 Half Pints


  • canning jars and lids
  • canner
  • canning tongs


  • 2 medium cucumbers
  • 1 sweet red bell pepper
  • 2 medium yellow onions
  • 1/4 cup white vinegar
  • 2 tsp regular mustard
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 tsp celery seed optional
  • 1/2 tsp turmeric
  • 3/4 oz powdered pectin
  • 2 cups sugar


  • 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 1/2" 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.


Nutrition is per Tablespoon


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
Mustard Relish

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