My go to project when I open my fridge and discover lots of elderly produce staring up at me is relish.
Relish is effectively chopped up pickles. While I do make formal, chopped and soaked, huge batch relishes if you approach relish with mentality of ‘small pickles’ it’s easy to throw together a small batch and use up the old produce in your fridge before it turns and you lose it.
My three go to books for micro canning are Food in Jars, Preserving by the Pint, and the Complete Book of Small Batch Preserving. This batch was a riff off of relishes in two of those-a simple sweet brine with sort of? traditional sweet relish spices. I upped the acid just to cover any measuring mistakes with the produce-that’s the only issue with relish; you want to make sure your produce to acid ratio is okay. Too much vinegar to produce is fine, not enough vinegar to produce is a problem.
This size brine batch made enough relish to fit in a pint jar with brine left over. Again, though I would rather have too much brine than too little.
Cook down the relish to your desired consistency. Cooking it down further would have helped with the extra brine issue, but I didn’t want to overcook the onions.
I would also prep 1/2 pint jars. How much volume you get depends a lot on the water content in the produce and how far you cook it down-the batch fit comfortably in a pint jar-but that means I ended up processing 1 pint jar. Half pints give you more flexibility in the number of jars that way.
Onion and Radish Relish (June 1st Batch)
3-3 1/2 cups chopped vegetables-radishes, onions, and bell pepper
2 cups vinegar (I used ACV)
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pickling spice
1 teaspoon tumeric
1 teaspoon mustard seed
Prep your water bath canner (at least 3 half pints or a half pint and a pint jar)
Combine all relish ingredients in a pot; simmer 8-10 minutes or until reduced to desired consistency.
Process 15 minutes.