Recipe by Tammylou
"This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life."
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sweet onions, peeled
distilled white vinegar
(1 pint) canning jars with lids and rings
this is truly the best relish. My mother has been making this mustard relish and we have been loving it for approx 30 years,only variation:omit the ginger, and add ground mustard and mustard seeds.This relish is also good on hamburgers and love it on ham sandwiches.
This relish is very easy to make and good tasting, but it's waaaaaaaaaay too sweet. If I make it again, I'll use half of the sugar it calls for.
This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the amount of vegetables needed. I use pickling cukes that we grow in our garden and I've found that a good estimate for the amount of cukes you will need is roughly 1 lb per pint. I also recommend letting the relish sit for a few weeks (6-8) before opening one of your jars so the flavors fully meld and the relish sets nicely, just like you would with pickles. This recipe is definitely a keeper!
Made this and was so disappointed with the runny looks that I discarded the recipe-couple weeks later after finally getting brave enough to open a jar and try I was very surprised! Love it, found recipe again and starting second batch today...also on second package of hot dogs (normally don't eat hot dogs this often).
This relish turned out to be delicious!! What a great starter recipe for someone who has never canned anything! I added red and orange bell pepper for color & I cut up the cukes intead of grating them!! Very very nice! Thank you!
Thank you for this wonderful recipe! This was our first time making relish. We used huge Ukrainian cucumbers that were too big for pickles. We followed the directions and the relish is superb. We just had it on burgers for lunch. Even my husband and my four year old loved it - and they don't like relish!
I just made this relish and although I know it's supposed to sit for 6-8 weeks, I tasted it warm and it already tastes very good; it can only get better! After reading all the other reviews (thank you!), I followed the one pound of cukes per pint recommendation and that seemed to work great. I used 3 very large onions instead of 4, and substituted one large red pepper for the 4th onion. I left the ginger out and substituted mustard seed instead. I ended up with almost 11 half pints. I can't wait to taste this again in a few weeks!
I love relish but never made it before. and this is really good!!! I'll be making this with my fresh garden cucmbers every year!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Relish I've Ever Had
Serving Size: 1/128 of a recipe
Servings Per Recipe: 128
Amount Per Serving
** Calories: 24
** Calories from Fat: < 1
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