I came home after a week away to find all sorts of things ready to use in the garden: hot red peppers, cucumbers, tomatillos, zucchini, green beans. I made a batch of mustard pickles with red pepper and onions I had on hand with freshly gathered green beans, cucumbers, and tomatillos.
We liked the flavor of the mustard sauce so much, I decided to throw together a mustard relish heated by some of the hot red peppers.
Hot Mustard Relish Makes 9-11 half pint jars.
2-4 hot red peppers (even more if your peppers are somewhat mild or you like it really hot!) with seeds and membrane removed
2 sweet red peppers
1 sweet green pepper
6-8 cucumbers (if seedy, remove seeds)
3 cups chopped onions (3-4 med - to - large onions)
1/4 cup flour
2 tablespoons mustard powder
1/3 cup organic sugar (or light brown sugar)
4-6 teaspoons pickling salt (to taste)
1/2 teaspoon ground turmeric
1 1/2 teaspoon ground ginger
1 1/4 cup white vinegar
I ran all the vegetables through my food processor. Add more tomatillos and cucumbers if needed to get a final quantity of a generous 8 cups. Taste for heat as you add the hot peppers and they blend through the vegetable mix. It is far easier to add more peppers than cope with a relish that is too hot!
Prepare your jars and lids. In a large stainless steel saucepan, combine the spices, sugar, salt, flour, and vinegar. Cook until thickened. Add the processed vegetables -- you may want to keep back some of your hot peppers so you can adjust the heat. Simmer gently for about five minutes to blend flavors and develop the relish's heat.
Ladle into hot jars, leaving a generous 1/2 inch head space. Process in a hot water bath for 15 minutes.