Spanish Pickles
Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.
This is canning season in a single recipe. A big, beautiful batch of sweet-tangy pickled vegetables that’ll fill your pantry shelves and make you the hero of every potluck.
Green and red peppers, onions, cucumbers, cabbage, and both ripe and green tomatoes get chopped, salted overnight to draw out moisture, then simmered with brown sugar, vinegar, and a warm spice blend of turmeric, mustard seeds, celery seeds, and cinnamon.
The result is a chunky, colorful relish that’s sweet, sour, and just a little spicy all at once.
Kitchen Tips
- Salting the vegetables overnight is essential. It pulls out excess water so the pickles stay crunchy and the brine doesn’t get diluted.
- Drain the vegetables thoroughly after the overnight salt. Press them gently to get rid of as much liquid as possible.
- Cook slowly and gently. You want the vegetables tender but not mushy. They should still have some bite.
- These pickles are fantastic on sandwiches, alongside grilled meats, or spooned over a block of cream cheese as a quick appetizer.
Ingredients
Directions
Chop all vegetables.
Sprinkle with salt. Let stand overnight.
Drain.
Add remaining ingredients.
Cook slowly until vegetables are tender.
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