- Prep time
- 15 minutes, plus 12 hours chilling PT0.25M
- Cook time
- 20 minutes PT20M
- About 3 cups
From hot dogs and burgers to potato salads, sauces and more, make any dish best in show with this delicious DIY relish.
- 2 jalapeños, diced fine
- ½ yellow onion, diced fine
- 3 Persian cucumbers, diced fine
- ½ red bell pepper, diced fine
- 1½ tablespoons salt, divided
- 1 cup shredded cabbage
- 2 cups apple cider vinegar
- ¾ cup sugar
- 2 tablespoons yellow mustard seeds
In a work bowl, mix together the jalapeños, onion, cucumbers and bell pepper. Add 1 tablespoon salt and toss to combine. In a separate bowl, toss the cabbage with the remaining salt. Let the vegetables macerate for 2 hours, then drain any liquid and gently press between a towel to remove excess moisture.
Place the vinegar, sugar and mustard seeds in a 2-quart sauce pot and bring to a boil. Reduce to about 1½ cups, then add all of the vegetables except for the cabbage. Bring to a simmer and cook for 10 minutes. Remove from heat and fold in the cabbage.
Let cool to room temperature then transfer to a storage container. Chill overnight before serving. Relish will keep for 7–10 days in the refrigerator.