Cube Relish

Although I’ve never been a fan of relish, my Papa’s recipe for cubed relish, which has been passed down from generation to generation—or, more accurately, from him to me in his giant binder of culinary chaos—still holds a special place in my heart. Despite my personal aversion to that weirdly chunky green stuff, I can’t forget how my papa couldn’t get enough of anything pickled, from tangy cucumbers to pickled beets, which filled our kitchen with an array of colorful jars that looked like a science experiment gone deliciously right. His enthusiasm for these flavors was absolutely contagious; I swear, if he had a dollar for every time he told us how he first discovered pickles, he could have bought his own pickle factory! Even though I might not indulge in the relish myself (because, let’s be honest, I prefer my food without the crunch of mystery vegetables), I deeply appreciate the love Papa had for these concoctions. This recipe isn’t just about the ingredients; it’s about the joy he found in sharing his pickled pleasures with the family, which usually resulted in us gathered around the table, dodging flying pickle jars and caught in laughter as he regaled us with anecdotes of his culinary adventures. It’s a beautiful connection to him, a way to honor his passion for pickled delights and those family barbecues where the only thing fresher than the food was his dad jokes. This relish stands as a testament to his legacy, reminding me that no matter how many times I tried to avoid it, every meal was a cherished event infused with love, laughter, and the occasional splat of pickle juice!

Cube Relish

Cube relish, despite its name, falls more along the lines of a pickled salad with its sweet and tangy crunchy vegetables that can be paired well with any meal. Cube relish can be used in many aspects, it can elevate you potato salad or even simply served on the side to up your bbq game.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 hours hrs

Total Time 19 hours hrs

Servings: 4 Quarts

Course: Side Dish

Cuisine: American

Calories: 27

Ingredients Equipment Method Notes

Ingredients

  

• 9 large cucumbers
• 2 red peppers
• 2 green peppers
• 4 onions
• 2 tbsp pickling salt
• ¾ cup flour
• 1 tbsp turmeric
• 2 tbsp mustard seed
• 1 ½ cups white vinegar
• 5 cups sugar

Equipment

• Large pot
• Mason jars for canning.
• Pressure cooker or large stock pot to be used for your preferred canning method.

Method

 

1. Cube the cucumbers, largely dice the red and green peppers and onions, placing in a bowl. Sprinkle with pickling salt.
2. Cover and let stand for 4 hours.
3. Drain the vegetables.
4. In a large pot, combine the vinegar, flour, sugar, turmeric and mustard seed. Bring to a boil.
5. Add the vegetables to the pot and gently boil for 10 minutes.
6. Can the cubed relish with whatever canning method you prefer.

Notes

Calories based on 2 tbsp serving size.

Don’t forget to hit that subscribe button in the side bar to receive e-mails with new post update!