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.