WOW lookie me canning veggies from my garden! 
I feel all farmer-ish and stuff. 
It is actually something that I have been wanting to do for years, but have just put it off for one reason or another. I guess the 3+ pounds of cucumbers that popped up in my garden spurred me on to get it done. The last thing I want to do is waste any bit of the gorgeous garden veggies that I grew with my two little hands.
It is hard to believe that this girl, the one that could barely keep a chive plant alive, has two raised bed gardens that have actually done OK this year.
We just won't discuss the whole beet issue. Nothing like sprouting 18 gorgeous little baby beet plants, then planting them in the garden, and watching all but one die 
but, like I said, we won't discuss that.
but, like I said, we won't discuss that.
I will tell you one cool thing, come in close so I can whisper, I don't want this getting around to just anybody.....
This is magic relish. Yup, uh-huh, you heard me right.
Why is it magic?
Well, it performed a miracle for me.......
It made Kevin fall in love with it, and don't mean just strongly like, I am talking the full-blown pity pat, heart fluttering love. 
I know, it is crazy! Who knew it would be relish?
But it was.
Let me backtrack a bit here.
You see Kevin has told me, on numerous occasions, that he can't stand relish. I love to add it to my tuna fish salad, and he wrinkles up his nose every time he sees me pull it out of the fridge.
Ya, he hard core did not like the stuff! So when he finds out I am making this spicy pickle relish, I again get "that" face. You know the one that looks like they smelled something really really bad?
Yup, that's the one.
But I was determined to make it anyway.
I knew I would eat some and could give some away to people that would appreciate my hard work. My son's fiance loves anything pickled, so I knew a jar would be going straight to her.
Then the miracle happened.
I had the relish made and ready to photo, but the sun just wasn't cooperating, so I had to wait for a good day to get the photos. That day just happened to fall when my shoulder was acting up (old injury, no big deal), so I needed his help setting up for the shoot.
I took the first photo with all of the jars closed, then opened one jar and put some into the bowl.
He looks over, "What all is in that?"
"Cucumbers, bell pepper, jalapenos, onions, garlic, etc..."
"Oh, it looks kinda good"
"Is IS good, you should try it"
"Naaaa I don't like relish"
Then I cook up the hot dog and pile the relish on it. He watches me taking the photos, then he helps me take everything back to the kitchen. I grab the hot dog and take a big bite.
"Yummmmm! I am so happy with how this relish came out"
He looks at the hot dog like he wants to try it, but it might burn him or something.
As I turn around I see him go in for a bite. Then I hear, "WOW this really is good! Then he proceeds to devour the rest of the dog.
"Would you like me to make some more hot dogs?"
"Heck ya! This stuff rocks!!"
Now the remaining jars and not allowed to leave.
I am surprised he let me give one to Heather!
I just really wonder why he continues to argue with me. Oh no, wait, it is because he just loves to argue!
That is OK, I love to prove him wrong 
Spicy Pickle Relish
Yield: 128 (1 tablespoon) servings
prep time: 1 H & 15 Mcook time: 20 Mtotal time: 1 H & 35 M
This spicy pickle relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!
ingredients:
- 3 pounds cucumbers, seeded and chopped
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 to 4 jalapenos, chopped (I left the seeds in to add a bit more heat)
- 1/4 cup Redmond's real salt
- 3 cups white vinegar
- 3/4 cup erythritol (can use sugar if non-keto)
- 6 cloves garlic, minced
- 3 teaspoons dill seed
- 3 teaspoons mustard seed
- 2 teaspoons celery seed
- 1/2 teaspoon turmeric
- 4 pint-sized canning jars, lids, and rings
instructions:
How to cook Spicy Pickle Relish
- Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
- Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
- Drain the cucumber mixture in a colander; rinse with cold water and drain well.
- In a large pan, bring vinegar, erythritol, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
- Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
- Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
Calories
4.02
4.02
Fat (grams)
0.04
0.04
Sat. Fat (grams)
0.01
0.01
Carbs (grams)
0.66
0.66
Fiber (grams)
0.10
0.10
Net carbs
0.55
0.55
Sugar (grams)
0.29
0.29
Protein (grams)
0.12
0.12
Sodium (milligrams)
221.51
221.51
Cholesterol (grams)
0.00
0.00
Nutritional information is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized.
Net carbs are the total carbs minus fiber.
All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.
If you like this recipe, you might also enjoy these.
Spicy Pickled Red Onions
Garlic and Ginger Pickled Cucumbers
Pickled Beet Salad with Walnuts and Feta
Still looking for some fabulous recipes? Give these recipes from some of my favorite bloggers a try!
Keto Pickled Carrots And Red Onion Recipe
Keto Pickled Carrots And Red Onion Recipe
Like what you see? Please leave me a comment!
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
I made this and boy am I glad I did ! Super good! It reminds me of chow-chow . I tripled the recipe and still don't think it's enough. I will definitely be making this every year.
ReplyDeleteYay!! I am so glad you said it reminds you of chow-chow. I lived in the south for a few years and developed a love for chow-chow. This was kinda fashioned after it :)
DeleteDid you peel the cucumbers first?
ReplyDeleteNope, just gave them a good scrub 😃
DeleteHow long does the relish last canned? Also- how long should I wait before eating? thanks x
ReplyDeleteI would say at least 2 weeks, but with it being pickled I would think longer. We eat it so fast it doesn't last long LOL
Deletei just made a 4x batch and it seems very salty or tangy. Will this go away with time?
ReplyDeleteHhmmmm tangy I can undestand as this recipe makes the relish spicy (tangy) but salty? I am not sure. I have made this several times, along with friends and family, and the salt level has always been fine. I am sorry this didn't work well for you. I hope the flavored was better after sitting for a bit!
DeleteRinse very well before putting on to cook
DeleteCan you use zucchini in place of or mixed with the cucumbers?
ReplyDeleteI have never tried using zucchini. I would think, since they are pretty comparable to a cucumber, that it would work well. Let me know if you try it!
DeleteWhy sugar substitute? I was looking for relish without sugar.
ReplyDeleteThe sugar balances out the spicy/tangy flavor profile. The sugar substitute instead of regular sugar is because I am low carb.
DeleteWhy the special salt? I pulled up the link and see that it is a course sea salt. Would any course sea salt work?
ReplyDeleteI use Redmond's in everything because it contains natural minerals that are really important on a low carb or keto diet. You can always use regular salt if you prefer.
Deletewhat about splenda as a substitute?
ReplyDeleteSplenda is a blend of dextrose, maltodextrin, and sucrolose so not really great for keto.
DeleteOnce they relish has been sealed in jars how long should we wait to eat and how long will it last on the shelf unopened? Thank you!!
ReplyDeleteOnce the jars have cooled you can go to town :) The relish should last about a year.
DeleteMy first time making this.... it definately is not your grandmother's relish. Just took jars out of hot water bath and they are beautiful. Left-over is in dish on counter...with a spoon next to it. Did I say yummy?..well it is. Thank you for a life long recipe.
ReplyDeleteUgh...i forgot to rinse mixture after salting ... I may be doing this over.
ReplyDeleteJust a FYI. I grow a lot of hot peppers including several super hots to sauces and powders every year. Seeds don't actually have any heat of their own. The heat is produced by the ribs they are attached to and some of the capsaicin ends up coating the seeds. Seeds don't add to the flavor and sometimes can add some bitterness. That's why I use a food mill to remove the seeds from my fermentations. Anyways, I will be trying this recipe during my next growing season. Oh, and I am 7 years Keto. :)
ReplyDeleteBeets, oh beets! They hate to be transplanted, so just plant your seeds directly. I add a small amount of borax for the boron to the soul. Have had pretty good luck. Same to you next try.
ReplyDeleteDid you use distilled white vinegar, white rice vinegar, or white wine vinegar?
ReplyDeleteYou could actually use any of those but I used distilled white vinegar in this recipe.
Delete