Mustard Relish

Perfectly piquant and packed with zingy flavor, this sunny yellow mustard relish is ideal for topping a hot dog or spreading on a sandwich with homemade sourdough.

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 13kcal

Author Kate Freebairn

Equipment

Food Processor
Storage Jars (I used three 300ML jars)

Ingredients

2 English Cucumbers (about 650g once trimmed)
1 Red Bell Pepper (about 140g once trimmed)
1 Red Onion (about 120g once trimmed)
15 g Salt plus more to taste
200 g White Vinegar
100 g Sugar
15 g Mustard Powder (dry mustard)
15 g Mustard Seeds
3 g Ground Turmeric

Instructions

Add the trimmed cucumber, bell pepper, and onion to the food processor and pulse to a fine dice. Transfer the chopped vegetables to a large colander over the sink and sprinkle with the salt. Stir to combine and let drain for at least 30 minutes. Be prepared for a lot of liquid to come out!
Meanwhile, combine the vinegar, sugar, mustard powder, mustard seeds, and turmeric in a pot. Bring the mixture to a boil, then simmer for 5 to 10 minutes to soften the mustard seeds. If the vegetables aren’t ready by this point, you can just turn the heat off.
Prepare your jars by pouring boiling water inside and letting them sit for a few minutes before carefully emptying them out. Alternatively, you could run them through a hot dishwasher cycle to sterilize.
Once the vegetables are ready, add them to the pot. Bring the mixture to a boil, then continue to cook for 5 to 10 minutes, or until you like the consistency. Taste for seasoning, adding salt, sugar, or a pinch more mustard powder if you think the relish needs it.
Using a stainless steel jar funnel and ladle, carefully fill the jars, leaving around 1cm head room at the top of the jar. Place the lids on and seal immediately. Leave the jars on the counter to cool, then transfer to the fridge.

Notes

Adding the salt to the chopped vegetables and stirring releases a lot of liquid, so be sure to place your colander in the sink or over a bowl to avoid a lot of wiping up!
Don’t run your food processor for too long, as you don’t want a vegetable puree. I think a bit of texture is key for this mustard relish.
Turmeric and mustard powder can sometimes stain, so don’t use your favorite white or wood utensils unless you’re okay with them turning a pale golden color!

Nutrition