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Mustard Relish

  • Author: Meagan


For hot dogs, sausage, to mix in with your tuna or decorate a sandwich – we’re really into sauce and sides over here, this was even good with some cheesy scrambled eggs.  Borrowed from ‘The Canning Kitchen’, by Amy Bronee, I’m sure you’ll figure out several favorite ways to use it – enjoy!



Mustard Relishmakes 3, 500 mL jars

4 lb. (1.8 kg) cucumbers – I used English

2 c. yellow onion, finely diced

1/2 c. red pepper, finely diced

1/4 c. pickling salt (kosher salt is a good alternative)

2 1/2 c. white vinegar AND 1 c. sugar

1/2 c. dry mustard

2 T. yellow mustard seeds AND 1 T. turmeric


Rinse the cucumbers and trim off the ends, then either coarsely grate them, or finely chop them in a food processor.  In a large bowl, combine the cucumbers, onion, red pepper and salt and allow it all to sit for about an hour to draw the excess moisture out of the vegetables.

Drain and rinse the vegetables in a large, fine-mesh sieve, squeeze out all of the extra liquid…and then squeeze some more.  Transfer the ‘dry-as-possible’ vegetables to a large pot and stir in the vinegar, sugar, dry mustard, mustard seeds and turmeric.  Bring to a boil over high heat (watching carefully!), then reduce the heat to medium and continue cooking, stirring frequently, for 5 minutes.  Remove the pot from the heat.

Ladle into 3, 500 mL sterilized jars, leaving a 1/2-inch of headspace, then process accordingly.  I gave away a couple of containers that I knew would be used right away, and then just kept the remainder in the fridge in a sealed jar.  Please DO process however if you’re planning on eating this safely a couple of months down the road!

  • Category: Appetizers, Sauces, Pickles


From Meagan's Kitchen

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