Wow, its the perfect time of year to make this delicious Sweet Pickle Relish with a kick of habanero.
The perfect BBQ accompaniment, and pretty much perfect with any other meal.
You will need to rinse the salt from the cucumbers only enough so that they still have some of the salty flavour, so don’t run them under the tap for too long.
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This sweet pickle relish is mildly spiced with habanero simple syrup, super simple and absolutely delicious. A great way to use up cucumbers from the garden
- 15-20 pickle style cucumbers
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup sugar
- 1/2 cup water
- 1 orange habanero pepper (optional)
- 1 small red pepper
- 1 red chilli pepper
- 1 small onion
- 1 tbsp mustard seeds
- 1/2 cup vingar
Finely chop the cucumbers into small squares, discarding any parts which have watery seeds
Sprinkle the salt and pepper over the cucumber and mix thoroughly with a spoon and place in the fridge until you prepare the rest of the sweet relish
Finely chop the onion, red pepper and red chilli (remove the seeds)
Place a small pot over a medium heat and add the water, habanero and sugar and bring to a boil, stirring until turns to a syrup consistency
Remove the habaneo from the syrup with a spoon and add the chopped onions, pepper and chilli
Cook over a low heat for 5 minutes then add the vinegar and mustard seeds
Stir and then turn the heat off
Remove the salted cucumbers from the fridge and rinse under the tap for only a few seconds then add them to the mixture in the pot
Combine thoroughly and then place into sterilised jars
Keep in fridge for up to 1 month
Definitely my favourite sweet pickle relish recipe, I hope you like it!
Will keep in the fridge for around a month but If it is anything like ours a who jar will disappear in a day 🙂
If you love pickle and spice and all things nice, here are some more recipes just for you!
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