Pickle Relish – Homemade

Once you decide to try and avoid sugar in your diet, it discover it appears everywhere! One of our favorite condiments with        German sausages or hot dogs is pickle relish. Unless you want to spent a lot more on a sugar-free alternative which is bad for your health and your finances, I’ve discovered you can come up with a fresh version of pickle relish that ends up beating out the jarred types . . . and it maintains the integrity of the vitamins in the vegetables you use – no cooking involved.

Like with any recipe, I’m presenting the one that appeals to my family. The recipe is very forgiving and you can change quite a lot around in order to produce the tastes that suits you and your family.

My Homemade Sweet Pickle Relish

1 large cucumber, peeled
1 medium red onion, peeled
1 large green Bell pepper
1 large red Bell pepper
2 stalks of celery
2 Roma tomatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 tablespoon cider vinegar
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon powdered hot Chinese mustard
1 tablespoon diced pickled jalapeno pepper
1 teaspoon celery seeds
1 teaspoon mustard seeds

Cut the vegetable into chunks (cucumber, onion, peppers, celery and tomatoes) and grind in a food processor. You want a coarse grind here not mush! Stir in the rest of the ingredients, let sit for a few minutes and test for taste.

The relish will last in the refrigerator for three to four days. Ours seldom lasts more than two days as we tend to eat more of the relish than the meat.