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.
It would also be good in this German Style Muffuletta instead of the olive salad called for.
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.
- canning jars and lids
- 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.