Sweet Pickle Relish
By rcjas
Ingredients
- 6 medium cucumbers
- 3 green and/or red sweet peppers
- 6 medium onions
- 1/4 cup pickling salt
- 3 cups sugar
- 2 cups cider vinegar
- 2 1/2 teaspoons celery seed
- 2 1/2 teaspoons mustard seed
- 1/2 teaspoon turmeric
Details
Servings 7
Preparation time 60mins
Cooking time 190mins
Adapted from bhg.com
Preparation
Step 1
1. Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
2. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
3. In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
4. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool jars on racks.
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