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Today is September 25, 2022


Side Dishes


1/4 teaspoon brown mustard seeds
3/4 cup distilled white vinegar
2 tablespoons sugar
1/8 teaspoon dried dill or 1/4 teaspoon fresh dill
Pinch of red pepper flakes
2 cups seeded and diced cucumber
1/3 cup finely chopped red onion
1/3 cup finely chopped orange bell pepper
1 teaspoon corn starch mixed with 1 teaspoon water


I keep this quick, crunchy relish in the refrigerator all summer long. It is wonderful on hot dogs and hamburgers and adds zip to pulled pork sandwiches. When cucumbers start coming in and farmers’ markets have them in abundance, I whip up batch after batch. It’s hard to go back to off-the-shelf relish once you try this fresh version. It really does send chicken salad and tuna fish to another level.

Heat a small skillet over medium-high heat. Add the mustard seeds and cook until they begin to pop. Add the vinegar, sugar, dill and red pepper flakes. Bring to a boil and let the liquid reduce by half, about 6 to 8 minutes. Add the cucumber, onion, and bell pepper. Boil for 2 minutes. Stir in the cornstarch and water. Boil for 1 minute. Transfer the relish to a jar and allow it to cool completely before covering and refrigerating. Relish will keep refrigerated for 2 weeks.


This recipe was originally published in the May 2021 Issue under "Delta Delicious w/ Martha Hall Foose - Simple summer slow cooking."

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