Million Dollar Relish

Everywhere I look people are in preserving mode.

Chatting with people at the farmers’ market, scanning social media, and just talking to family and friends, they are all gathering goods for jams, pickles, and fruits and vegetables they are storing for the winter.

I am always wanting to and thinking about making pickles but with my time constraints with our business I rarely get the time to actually do it. I did, however, manage to take a day off and head to my Mom’s with some ingredients to put with her abundance of cucumbers to make a batch of my grandmothers (her mother’s) Million Dollar Relish. This, above all other family recipes for pickles, is my all time favourite. It brings me back to family holiday dinners and a house filled with the aroma of turkey and the chatter of everyone catching up with each other. To this day, no meal I prepare with roasted meat, mashed potatoes and vegetables seems complete without a big scoop of homemade relish. I will definitely be taking a few bottles of our latest batch to my son’s place for Thanksgiving, as a host gift of course, not all for selfish reasons (teehee).

Here is the recipe:

Million Dollar Relish

  • 8 field cucumbers, not peeled, cut into quarters lengthwise and seeds removed.
  • 2 red peppers and 3 green peppers, seeds removed and cut into chunks.
  • 2 lb of onions peeled and quartered.

Grind all vegetables in a meat grinder for best consistency. A food processor will work but you will have more of a pureed texture.

Let stand overnight in a stock pot in hot brine of 8 cups of water and ½ cup of pickling salt. In the morning drain well and add 1 tbsp of turmeric, 2 tbsp mustard seed, 1 tbsp celery seed, 4 cups of white vinegar and 6 cups of white sugar.

Boil together and thicken with 3 heaping tbsp of cornstarch (you can add this to some of the sugar so it doesn’t clump).  Boil for 15 minutes, then add to your sterilized mason jars. Makes approximately seven large jars. Enjoy!