Pickled Vegetable Relish is a good thing to have in your refrigerator. It’s great on sandwiches or salads. A dollop of pickled vegetable relish on your plate can perk up the simplest of dinners. I enjoy a couple spoonfuls of pickled vegetable relish as a side with beans and cornbread or with Hillbilly Corn Pone. It’s amazing how that simple acidic bite of pickles cleanses the palate and makes everything taste better.
This recipe is very simple. The only thing that’s time consuming is all of the chopping. Once everything is chopped, it’s a simple matter to get everything into the jar. Actually, it can be a pain to pack all of these vegetables into a pint sized jar, but they shrink in the brine, so it’s worth the effort.
What will you need to prepare this recipe?
From the Pantry
- apple cider vinegar
From the Refrigerator
- bell pepper
From the Root Cellar
- yellow, brown, or white, onion
Allow the vegetables to sit in their brine overnight before tasting them. The waiting time allows them to shrink, soften a bit and absorb the flavors. This is best when it can sit for more than one day, but it rarely lasts that long in our house, unless I hide it in the back of the fridge. We really love pickled vegetables.
Give our recipe for Pickled Vegetable Relish a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Pickled Vegetable Relish
- 2 cups shredded cabbage packed ($0.50)
- 1/2 cup shredded carrot packed ($.20)
- 1/2 cup thinly sliced bell pepper ($0.50)
- 1/2 cup thinly sliced onions ($0.22)
- 1 tsp salt ($0.01)
- 1/8 tsp black pepper ($0.01)
- 1/3 cup apple cider vinegar ($0.54)
- Place vegetables in a large bowl and sprinkle with salt, pepper, and vinegar.
- Mix well to thoroughly combine.
- Pack them into a pint sized mason jar, pushing down to pack them tightly and get them to release liquid. (If you don't feel like wrestling with your vegetables, you can put them into a quart sized jar, but the flavor will be better if you take the time to really pack them into the jar.)
- Once they are fully packed, add up to 1/4 cup of water, if necessary to get the brine to cover the vegetables. It's important that all of the vegetables are completely submerged.
- If the lid of the jar is metal, fold a piece of wax paper over the top of the jar before putting on the lid to prevent it from rusting. (Vinegar and salt are hard on canning lids.)
- Place in refrigerator overnight to allow the flavors to combine.
- Eat on sandwiches, salads, or as a condiment with a simple meal.
Nutrition information is for a 2 tablespoon serving of Pickled Vegetable Relish prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.