Sweet Pickle Relish

by admin on September 28, 2011


6 cups seeded and finely chopped pickling cucumbers*  (6 medium)
3 cups finely chopped onions*  (6 medium)
3 cups seeded and finely chopped green and/or red peppers*  (3 large)
1/4 cup pickling salt
Cold water
3 cups sugar
2 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons celery seeds
1/2 teaspoon ground turmeric

1. In an extra large non-metal bowl, combine cucumbers, onions, and sweet peppers.  Sprinkle vegetables with salt; toss gently to coat.  Add enough cold water to cover vegetables.  Cover and allow to stand at room temperature for 2 hours.

2.  Transfer vegetable mixture to a colander set in sink.  Rinse with cold water; drain.

3.  In an 8-quart stainless steel, enamel or nonstick heavy pot, combine sugar,  vinegar, mustard seeds, celery seeds, and turmeric.  Bring to boiling, stirring until sugar dissolves.  Add drained vegetable mixture.  Return to boiling; reduce heat.  Simmer, uncovered, for about 10 minutes or until most of the excess liquid has evaporated, stirring occasionally.

4.  Ladle hot relish into hot, sterilized half-oint canning jars, leaving a 1/2-inch headspace.  Wipe jar rims; adjust lids.

5.  Process filled jars in boiling-water canner for 10 minutes (start timing when water returns to boiling).  ERemove jars from canner; cool on wire racks.

Makes 7 half-pint jars.

* Test kitchen tip:  Use a food processor to process vegetables in batches until finely chopped.  Before using pickling cucumbers, thoroughly scrub them with a soft vegetable brush in plenty of cold running water.  Slice off stems and blossom ends.

From Better Homes And Gardens Canning magazine

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