GOLO Relish

GOLO Relish

Serving Size: 1 Tbsp

Ingredients:

• 2 ½ lbs cucumbers, peeled, center of seeds removed, and finely diced
• 1 large yellow onion, finely diced
• 1 small red pepper, finely diced
• 1 small green pepper, finely diced
• 3 cloves garlic, finely diced
• ¼ cup salt
• 3 cups white vinegar
• 1 tbsp yellow mustard seeds
• 2 tsp celery seeds
• ½ tsp turmeric
• 2 bay leaves

1. In a large bowl, combine cucumbers, onions, peppers, garlic and salt. Cover with water. Let sit for at least 6 hours or overnight.
2. Strain using a colander. Rinse with water, then strain again.
3. In a large pot, add vinegar and spices and bring to a boil. Reduce heat to medium-low. Simmer 5 minutes. Add strained cucumber mixture and return to a boil. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Discard bay leaves.
4. Ladle the hot relish into hot, sterile jars, leaving ¼-inch of room at the top. Seal tightly with lids.
5. Process jars in boiling water. 10 minutes.
6. Store jars in a cool, dark place for up to a year. If seal is broken, relish will keep in the fridge for about a month. Best eaten at least a week after making.

Photo Credit: Rosa Vairo Thivener