Sweet Pickle Relish
| Servings | Prep Time |
| 6pints | 30minutes |
| Cook Time | Passive Time |
| 1hour | 2hours |
|
|
Ingredients
- 8cups pickling cucumberschopped and deseeded
- 4cups onionschopped
- 2cups green bell pepperschopped
- 2cups red bell pepperschopped
- 1/2cup pickling salt
- 3cups sugar
- 1 1/2cups cider vinegar
- 2tablespoon celery seeds
- 2tablespoon mustard seeds
- 1/2teaspoon cinnamon
- 1/2teaspoon ground cloves
- 1/2teaspoon ground allspice
- 6pint jars
Instructions
- To deseed cucumbers, cut them in half lengthwise and scoop out the seeds with a spoon, then chop to size.
- Place all the vegetables into a large mixing bowl. Sprinkle the salt over the veggies, cover with cold water and let stand for 2 hours.
- Drain vegetables well, then press out as much liquid as possible. Or, give them a spin in the salad spinner to remove excess liquid.
- In a large pot, combine sugar, vinegar, seeds and spices and bring to a boil. Add the veggies and bring back to a boil, then reduce heat and simmer for 10 minutes.
- With a slotted spoon, ladle into pint jars. Add more brine if needed, leaving 1/2″ head room. Wipe rims and threads with a damp cloth, seal with the lids and bands (screwed on loosely) and process in a boiling water bath for 10 minutes.
- Remove from water and allow to cool. Label and date, then store in a cool, dark cupboard.
Recipe Notes
