Homemade Hop Pickle Relish Recipe
This Homemade Hop Pickle Relish combines fresh pickling cucumbers, aromatic hops, and a medley of spices to create a tangy, bitter, and flavorful condiment perfect for enhancing sandwiches, burgers, and more. The relish is carefully simmered and then canned for long-term storage, offering a unique twist on classic pickle relish with the distinctive bitterness of hops.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 4 to 5 pint jars 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 2 lbs Pickling Cucumbers, cleaned
- 1 Small Onion, peeled
- 1 Small Red Bell Pepper
- 3 Garlic Cloves, pressed or minced
- 1–2 Fresh Jalapenos or ½ teaspoon crushed jalapenos
Brine & Seasonings
- 2 cups Vinegar
- 1 Large Handful Dried Hop Leaves or 2 handfuls fresh
- ¼ cup Pickling/Canning Salt
- 1 teaspoon Mustard Seed
- ½ teaspoon Celery Seed
- ¼ teaspoon Dill Seed
- ¼ teaspoon Turmeric
Instructions
- Prepare Vegetables: Chop the pickling cucumbers, onion, and red bell pepper into 1-inch pieces. Use a food processor to pulse them until finely chopped or to your preferred consistency for relish.
- Boil Water Bath: Fill a large pot with at least 6 inches of water and bring it to a boil on medium-high heat. This will be used for processing the jars later.
- Make Hop Brine: In another heavy pot, bring the vinegar to a boil. Add the hop leaves and stir well, pressing them slightly to release flavor. Let the mixture simmer for 5 to 10 minutes, tasting frequently to reach your desired bitterness.
- Combine and Boil Relish: Remove the hop leaves using a slotted spoon and discard them. Add the processed vegetables, pickling salt, garlic, mustard seed, celery seed, jalapenos (crushed or fresh), dill seed, and turmeric to the hot vinegar mixture. Bring everything to a boil.
- Fill Jars: Using a sterile ladle and canning funnel, pour the boiling relish into sterilized jars, leaving about ¼ inch headspace. Wipe the jar rims clean with a wet towel, place sterilized lids on top, and screw on the rings securely while holding the jars with a kitchen towel as they will be hot.
- Process Jars: Carefully place the sealed jars into the boiling water bath prepared earlier. Process for 15 minutes to ensure proper sealing and preservation.
- Cool and Seal Check: Remove jars carefully and let them cool overnight. The next morning, press the center of each lid. If it pops back, it means the jar did not seal properly and should be refrigerated and used within a few weeks.
- Storage: Store the properly sealed jars in a cool, dark area for up to one year. Chill the relish well before serving for best flavor.
Notes
- Adjust hop bitterness by tasting during simmering to suit your preference.
- Use sterilized jars and utensils to prevent contamination and ensure proper preservation.
- If any jars fail to seal, store them in the refrigerator and consume within a few weeks.
- The relish typically improves in flavor after sitting for several weeks.
- Wear kitchen towels or heat-resistant gloves when handling hot jars.
Keywords: hop pickle relish, homemade pickle relish, canned relish, pickle condiment, hop leaves, tangy relish, vinegar relish
Find it online: https://frommamamaya.com/homemade-hop-pickle-relish-recipe/
