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Pickled Relish

You’ll love having this spicy relish on hand for last-minute summer BBQs. Homemade condiments are an unexpected way to impress guests.
Relish 470x449.jpg

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegan , Vegetarian

Yield:

600 ml (20 servings)

Total Time:

10 Hours 30 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

600 ml (20 servings)

Total Time:

10 Hours 30 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 480 ml (2 cups) apple cider vinegar
  • 960 ml (4 cups) water
  • 115 g (½ cup) kosher salt
  • 150 g (¾ cup) granulated sugar
  • (1 ) lemon, zested, peeled
  • (2 ) dried bay leaves
  • (1 teaspoon) coriander seeds
  • (¼ teaspoon) red pepper flakes
  • 675 g (1 ½ pounds) pickling cucumber

Directions

  1. To make the pickles: Place vinegar, water, salt, sugar, lemon and zest into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds or until heavy steam escapes the vented lid plug.
  3. While that is blending, wash and cut the pickling cucumbers into ¾-inch (2-cm) pieces. Place in a bowl and toss with bay leaves, peppercorns, coriander, and red pepper flakes.
  4. When the blend is finished, the liquid will be hot. Pour the blended mixture over the cucumbers and spices and let cool. Cover and refrigerate overnight.
  5. To make the relish.
  6. Drain liquid from the pickles. Place pickles into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to push ingredients towards the blades. Blend for 30 seconds. Transfer to sealed glass jars and refrigerate, or follow canning procedures for longer storage.

Ingredients

  • 480 ml (2 cups) apple cider vinegar
  • 960 ml (4 cups) water
  • 115 g (½ cup) kosher salt
  • 150 g (¾ cup) granulated sugar
  • (1 ) lemon, zested, peeled
  • (2 ) dried bay leaves
  • (1 teaspoon) coriander seeds
  • (¼ teaspoon) red pepper flakes
  • 675 g (1 ½ pounds) pickling cucumber

Directions

  1. To make the pickles: Place vinegar, water, salt, sugar, lemon and zest into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds or until heavy steam escapes the vented lid plug.
  3. While that is blending, wash and cut the pickling cucumbers into ¾-inch (2-cm) pieces. Place in a bowl and toss with bay leaves, peppercorns, coriander, and red pepper flakes.
  4. When the blend is finished, the liquid will be hot. Pour the blended mixture over the cucumbers and spices and let cool. Cover and refrigerate overnight.
  5. To make the relish.
  6. Drain liquid from the pickles. Place pickles into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to push ingredients towards the blades. Blend for 30 seconds. Transfer to sealed glass jars and refrigerate, or follow canning procedures for longer storage.