Ingredients

2 lbs pickling cucumbers, cleaned

1 small onion, peeled

1 small red bell pepper

2 cups vinegar

1 large handful dried hop leaves or 2 handfuls fresh

¼ cup pickling/canning salt

3 garlic cloves, pressed or minced

1 teaspoon mustard seed

½ teaspoon celery seed

½ teaspoon crushed chili or 1-2 fresh jalapenos

¼ teaspoon dill seed

¼ teaspoon turmeric

Instructions

Step 1: Chop the cucumbers, onion, and red bell pepper into 1-inch pieces. Use a food processor to finely chop them to your preferred size.

Step 2: Fill a large pot with at least 6 inches of water and bring to a boil over medium-high heat to prepare for canning.

Step 3: In a separate heavy pot, bring the vinegar to a boil. Add the hop leaves, stirring and mashing gently. Let them simmer for 5 to 10 minutes, tasting regularly to reach your desired bitterness.

Step 4: Once the hop flavor is right, remove the leaves with a slotted spoon. Add the chopped vegetables, pickling salt, garlic, mustard seed, celery seed, chili or jalapenos, dill seed, and turmeric. Bring the mixture to a boil.

Step 5: Using a sterile ladle and canning funnel, pour the hot relish into sterilized jars, leaving about ¼ inch of headspace. Wipe the jar rims clean with a wet towel.

Step 6: Seal each jar with a sterilized lid and screw on the lid ring tightly but not overly tight. Handle jars carefully as they will be hot.

Step 7: Place the sealed jars into the boiling water pot and process for 15 minutes. Remove carefully and let them cool overnight.

Step 8: The next morning, check seals by pressing the center of each lid. If it pops, the jar did not seal properly. Refrigerate any unsealed jars and use within a few weeks.

Tips & Variations

Adjust the amount of jalapenos to control the heat level to your preference.

If fresh hop leaves are unavailable, dried hops work just as well but add them gradually to avoid overpowering bitterness.

For a sweeter balance, add a tablespoon of sugar or honey during the boiling step.

Use a food processor pulse setting to control the texture of your relish, from chunky to finely chopped.

FAQs

Can I use regular cucumbers instead of pickling cucumbers?

Pickling cucumbers are preferred because of their firmer texture and fewer seeds, but regular cucumbers can be used if peeled and seeded to reduce excess moisture.

What if I don’t have hop leaves?

Hop leaves contribute a unique bitterness, but if unavailable, you can omit them and increase spices like mustard seed or dill for added flavor complexity.