Sweet Pickle Relish
6 cups seeded, finely chopped pickling cucumbers (about six medium)
2 cups finely chopped onions (four medium)
2 cups finely chopped red, sweet peppers (2 large)
1/4 cup pickling salt
3 cups white sugar
2 cups cider vinegar
1 Tbs. mustard seeds
2 tsps. celery seeds
1/2 tsp. ground turmeric
Kirby cucumbers are the type of cucumber described as a pickling cucumber, but any young cucumber can be used. The ones I had were about 4-5 inches long.
|Use Pickling Salt|
It is important to use a canning/pickling salt when making pickles. Canning salt is finer and doesn't contain iodides that can cause cloudy looking pickling liquid. Your measurements won't be correct if you use another type of salt.
|Use Glass or Plastic Bowl|
Prepare your canning supplies following the instructions in your canning book. This recipes uses the water bath method and makes 7 one half pint jars.
|Organize Your Canning Area|
Drain the vegetables in a colander and rinse with cold water. Drain again.
In a non-aluminum pot mix sugar, vinegar and spices. Heat to boiling, then add vegetables. Bring back to the boil, reduce heat and let simmer for 10 minutes.
|Simmer In Pickling Liquid|
Ladle the hot relish into hot, sterilized canning jars. Leave 1/2 inch of headspace. Wipe the jar rims, place on hot lid and hand tighten the screw top.
Process for 10 minutes in a boiling water bath. Start timing when water returns to the boil. Remove the cans from the canner and leave alone to cool. Disturbing the jars or readjusting the lids can cause seal failure.
|So Pretty! The White Film From Hard Water Will Be Wiped Off After They Are Cool.|
Buying relish on sale with coupons is probably cheaper than making pickles with purchased vegetables, but remember my philosophy of being able to make things for yourself. Plus, if you are a gardener you will need to put up your vegetables or they will go to waste. Pickling is a tried and true way of preserving the harvest. Plus, your family will love that you made these for them.