Alright I know what you’re thinking – I finally went off the crazy train. But I haven’t, yet. It’s true! For many people that live north of Houston right now is prime strawberry picking time. What do you do though with those unripe green strawberries? You pickle them. That’s why you need this recipe for Green Strawberry Pickle Relish.
If you remember a few weeks ago I shared a post for Green Strawberry Granita. It’s yummy and a great way to use green strawberries. But this is another fancy thing that you can serve at summer barbecues to rock your inner Martha Stewart.
So what does it taste like? Well green strawberries are firmer with a more acidic taste. Therefore green strawberry pickle relish stays true with the tangy bite of pickles yet just the hint of the summer berry we all love.
It’s a great recipe to serve because it’s different. Sometimes the same things get boring.
This will never be boring.
This recipe does make a small amount, about a cup and a half, and is best if used in the first two weeks of making it.
Put it on hamburgers and hot dogs or serve it over a block of cream cheese at a party. It’s that good.
You’ll notice that I have some red mixed in. You don’t want to use the hard extremely green strawberries, just look for green strawberries with hints of red. The ones that aren’t quite ready yet will work best.
To get started you need to dice your clean green strawberries into tiny cubes. You don’t want it as small as store bought relish but you don’t want the cubes to be so large that you can’t easily fit it on a chip.
You’ll also need to dice a small amount of peeled cucumber and white onion.
Add all these ingredients into a small jar that seals tightly such as these canning jars. Start your pickling liquid on the stove using the recipe below. While it’s still hot pour it over the cucumbers and onions in the jar.
Wait about 10 – 15 minutes until it’s cooled down some and add the green strawberries. They are softer than cucumbers so they do not need to cook down like cucumbers do.
Let it sit on the counter top until cool and then place in the refrigerator.
Let sit for at least 6 hours or overnight before serving.
If you don’t think you’re ready for this adventure than check out the easy Bread and Butter Pickle Recipe.[yumprint-recipe id='10']