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Classic Sweet Pickle Relish Recipe

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Sweet Pickle Relish & Cucumber Relish Recipes

Anything goes in a relish. If your cucumbers are somewhat overripe, just cut each in half lengthwise and scrape away the seeds before chopping. You can use either salad cucumbers or pickling cucumbers—or both—for a relish. The texture will be crunchier with pickling cucumbers because they have a greater ratio of skin to flesh, but the difference will be small.

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Ingredients

  • Sweet Pickle Relish:
  • 4 4 4 cups finely chopped cucumbers
  • 2 2 2 cups finely chopped onions
  • 1 1 1 green bell pepper, finely chopped
  • 1 1 1 red bell pepper, finely chopped
  • 1/4 1/4 1/4 cup pickling or fine sea salt
  • 2 2 2 cups cider vinegar
  • 3 3 3 cups sugar
  • 1 1 1 tablespoon celery seeds
  • 1 1 1 tablespoon mustard seeds
  • Cucumber Relish:

Details

Servings 7

Preparation

Step 1

Sweet Pickle Relish:
1. Combine the cucumbers, onions, and green and red bell peppers in a large bowl. Sprinkle with the salt and toss well to mix. Cover with cold water. Let stand for at least 2 hours, and up to 6 hours. Drain well, pressing out the excess liquid.

2. Combine the cider vinegar, sugar, celery seeds, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the vegetables and simmer for 10 minutes.

3. Pack into clean hot half-pint canning jars, leaving ½ inch headspace. Remove any air bubbles and seal.

4. Process in a boiling-water bath for 10 minutes, according to the directions on page 31. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.

Cucumber Relish:
Anything goes in a relish. If your cucumbers are somewhat overripe, just cut each in half lengthwise and scrape away the seeds before chopping. You can use either salad cucumbers or pickling cucumbers—or both—for a relish. The texture will be crunchier with pickling cucumbers because they have a greater ratio of skin to flesh, but the difference will be small.

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