Sweet Pickle Relish

Sweet Pickle Relish Recipe

Ingredients

• 4 cups cucumbers, finely chopped

• 2 cup bell peppers, finely chopped (red or green)

• 2 cup onion, finely chopped

• 1/4 cup kosher/canning salt

• 3 1/2 cups sugar

• 2 cups apple cider vinegar (5% acidity)

• 1 tablespoon mustard seeds

• 1 tablespoon celery seeds

• 1 tablespoon mustard seeds

Equipment

• Canning jars (pint or half-pint)

• Lids and bands

• Water bath canner or large pot

• Jar lifter

• Ladle

• Funnel

• Measuring cups and spoons

• Mixing bowl

Instructions

1. Prepare the Cucumbers and Vegetables:

   • In a large mixing bowl, combine the chopped cucumbers, bell peppers, and onion.

   • Sprinkle the kosher salt over the vegetables and mix well. Let sit for 2 hours to draw out excess moisture.

2. Rinse and Drain:

   • After 2 hours, rinse the vegetable mixture in cold water to remove excess salt. Drain thoroughly.

3. Cook the Mixture:

   • In a large pot, combine the sugar, apple cider vinegar, mustard seeds, and celery seeds.

   • Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

   • Add the drained vegetable mixture to the pot and return to a boil. Reduce heat and simmer for 10-15 minutes.

4. Prepare Canning Jars:

   • While the relish is simmering, prepare your canning jars. Wash them in hot soapy water or run them through the dishwasher.

   • Keep jars warm by placing them in a hot oven or filling them with hot water.

5. Fill the Jars:

   • Using a ladle and funnel, fill each jar with hot relish, leaving about 1/2-inch headspace at the top.

   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.

6. Seal the Jars:

   • Place the lids on the jars and screw on the bands until they are fingertip-tight.

7. Process in a Water Bath:

   • Fill a water bath canner or large pot with enough water to cover the jars by at least an inch. Bring the water to a rolling boil.

   • Carefully place the jars in the boiling water using a jar lifter. Process the jars for 10 minutes (adjust processing time for altitude if necessary).

8. Cool and Store:

   • After processing, remove the jars from the water bath and let them cool on a clean towel or cooling rack, ensuring they are upright.

   • Once cooled, check that the lids are sealed properly by pressing down in the center of each lid. If the lid pops back, the jar did not seal and should be refrigerated and used within a week.

   • Store sealed jars in a cool, dark, and dry place. Sweet pickle relish can be enjoyed after 24 hours, but for the best flavor, let it sit for at least a couple week before using.

Enjoy your homemade sweet pickle relish on sandwiches, in salads, or as a delightful condiment!

Reference: Reynolds, Susan, and Paulette Williams Ybarra. So Easy to Preserve. Cooperative Extension Service, University of Georgia, 1989, Sixth Edition