Ingredients
3 cups grated green pepper (about 2 large)
1 cups grated pickling cucumber
2 cups chopped fresh or pickled Sea-Blite (Mayi Harvests Native Foods)
1 cup minced or grated onion (about 1 medium)
2 cups apple cider vinegar, divided
1 cup granulated sugar
1 tablespoon kosher salt
1 tablespoon mustard seed
1/2 teaspoon celery seed
1 teaspoon red chili flakes
Directions
1.
Combine prepared green pepper, cucumber, Sea-Blite, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.
2.
Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
3.
Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.
4.
When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.
To purchase our fresh or pickled Sea-Blite visit our online store:
https://www.mayiharvests.com.au/product-page/sea-blite-fresh-or-pickled
Recipe taken from:
https://www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html