Have you checked out all the relish recipes at NCHFP? They have both a sweet and a dill recipe for cucumber and pepper relishes. We make the Sweet Relish every year using that recipe.

Ball Blue Book has 8 or 10 different cucumber/pepper relish recipes (PP.53-54) too.

Dave

Here is a link that might be useful: Relish recipes

Thanks Dave

Dave I want to make this sweet cucumber relish. Since you make it maybe you know . . . is it okay to substitute finely chopped garlic for the garlic powder? Also, I don't have a food processor. I will be hand chopping the cukes, onion and peppers. Can you explain what size to chop everything? How should each look? Do you have photos of your finished relish? TIA

judydel - no you can't exchange fresh garlic for dried garlic powder. That would change the pH. We usually can't sub fresh for dried when dried is called for.

Hand chopping all the ingredients for relish is going to be hard work because we are talking really FINE chopped - the smaller the better. Just like Vlasic, Heinz or any of the regular relishes you buy at the store.

I don't know of any safety reason why it can't be coarse chopped but that will make more like a chutney rather than a relish texture-wise.

Just chop them as small as you can.

Dave

Here is a link that might be useful: Pickle relish pictures

Thanks Dave, I guess I can just grate them.

I'm making the NCHFP cucumber relish recipe today. I have yellow bell pepper in the garden instead of the red bells that the recipe calls for. Am I correct in assuming the ph should be similar and shouldn't effect the recipe?