Ola my friend! Have you ever went to make a dish that required relish and realized that you were out of relish? Have you went to multiple stores looking for relish without high fructose corn syrup (HFCS) in the ingredients? This is exactly what I did. However, I could not find any relish that did not have high fructose corn syrup (HFCS). I have not consumed any food that has high fructose corn syrup (HFCS) in over six years. When I could not find any relish, I quickly decided to make my own homemade pickle relish. This recipe was adopted from Today’s Pickle Relish post.
This pickle relish was so simple to make and turned out so delicious. I was so surprised because I went with the flow of my heart for ingredient quantities and measurements. This relish is honestly better than any store bought pickle relish I ever had. I’m sure there are relish products out there that do not have any high fructose corn syrup. However, I am glad that I didn’t find any because I made whole batch for the price of buying a small container of relish. Ok, ready for an easy way to make delicious sweet relish ? Let’s go!
Homemade Pickle Relish Ingredients and Prep
- Cucumbers (4 small – medium)
- Yellow Onion (2 medium)
- Green Bell Pepper (2 medium)
- Distilled white vinegar (2 cups)
- Cornstarch (1 tsp)
- Turmeric (1.5 -2 tsp)
- Pink Himalayan Salt (2 tsp)
- 100% Honey (1/3 cup)
- 100% Maple syrup (optional)
- Wash / rinse all vegetables well.
- Add the cucumbers, yellow onion, green bell peppers to a blender one at a time and pulse 3-5 times or until thoroughly chopped.
- Add pulsed vegetables, vinegar, turmeric, salt, honey and maple syrup to large pan / wok.
- Cook for 10 minutes.
- Take several tablespoons of the relish mixture and add to a bowl. Stir in cornstarch until well blended and pour back into the pan.
- Drizzle just a little maple syrup on top, stir well and cook for 3 more minutes.
- Allow to sit and cool completely.
Notes
- Try pouring out excess water from the pulsed cucumbers before adding to the pot
- You can remove or leave the cucumber seeds. The seeds doesn’t bother me.
- Feel free to use a food processor or your hands and knife to finely chop the vegetables.
- Continue to taste the mixture as you go along to see what needs to be added and add accordingly.
- Add relish to a small bowl once completed to cool down quicker if you cannot wait for the whole pan to cool down
- Store in glass jars for short and long term storage.
Homemade Pickle Relish Gallery
Health Benefits
Some of my favorites for tumeric:
- rich in curcumin, a powerful anti-inflammatory agent and strong antioxidant
- a reliable and natural anti-depressant
- contributes to the death of cancerous cells, reduce the growth of new blood vessels in tumors and reduce the spread of cancer
- improves memory performance
- lowers the risk of heart disease
Read more details here and here.
Until Next Time
Well, what do you think? Do you think making your own relish is better than buying it from the store? Please drop a comment below or email me. I would love to hear your feedback and/or stories. I was so close to giving in and just buying relish with the high fructose corn syrup but when I saw how quick and easy it was to make my own, I decided to make my own from here on out. I plan to explore other ingredients in my relish like sweet onion and red bell peppers. BTW, do you need an easy pickles recipe? Check out my post ‘How to Make Crunchy Juicy Homemade Pickles’ here.
Well, I will take my leave for now. I look forward to our time together again soon. Be inspired to have an appetite to Live and Live well.
Adaeze
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