Wednesday, August 28, 2013

Million Dollar Sweet Pickle Relish

An heirloom recipe, Million Dollar Relish is a sweet pickle relish made from cucumbers, onion and sweet red and green bell peppers.

Million Dollar Relish


A couple of years back, Mary Fonville, a reader from our Facebook page, shared her personal recipe for Million Dollar Relish, an heirloom recipe for a sweet pickle relish that she's been personally making for more than 40 years.

I'm not sure of the history of this recipe, where the name comes from, or really, what sets Million Dollar Relish apart from any other regular sweet pickle relish, except that many of the Million Dollar recipes are extremely heavy on turmeric. Some cover the vegetable mixture with iced water to soak, some hot water, some, no water at all. Some recipes add carrots and some are also very heavy in sweet peppers. I guess like anything else, there are as many recipes for this relish as there are cooks.

A lot of folks run the vegetables through a food processor or meat grinder for relish, but I like more of a cubed style pickle relish and wanted more texture in mine, so I hand chop instead of grinding them.

I'm a big fan of hot dogs, always have been, always will be, and sweet pickle relish is a pretty standard condiment for me. Besides the classic hot dog, use this relish in potato salad, ham, tuna and chicken salads, on burgers or sandwiches, wherever you happen to like pickles. It's delicious!


As always, with all canning recipes that you find here on my site, I have to add my caveat. Before proceeding with any recipe for canning or preserving on Deep South Dish, I advise you to always consult a professional canning resource for complete details on how to safely can foods, from start to finish, to make them pantry stable.

Here's how to make it.

First things first, you need to peel and seed the cucumbers before chopping them. I just use regular, garden variety cucumbers. You need 2 quarts diced.


Use a spoon to scoop out all of the seeds.


In a large glass or plastic bowl, mix together the chopped cucumbers, onion and peppers. Toss to mix well, add 2 tablespoons of salt - I just used kosher salt - then stir, cover and refrigerate; let stand at least 6 hours or overnight, stirring occasionally, if possible. Drain well, stirring occasionally to release as much liquid as possible, but do not rinse.


In a large pot, mix together the vinegar (white or cider), sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning.





Unable to view the printable below on your device? Tap/click here.



Posted by on August 28, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
120715
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed