Old-Fashioned Pickle Relish (Traditional or Spicy) |
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Prep Time: 45 Minutes Cook Time: 675 Minutes |
Ready In: 720 Minutes Servings: 8 |
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Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water. Ingredients:
4 cups chopped cucumbers |
2 cups chopped onions |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1/4 cup plain salt |
4 cups sugar |
2 cups cider vinegar |
1 tablespoon celery seed |
1 tablespoon mustard seeds |
1 tablespoon red pepper flakes (for the spicy version) |
Directions:
1. Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
2. Let stand 2 hours up to 12 hours.
3. Drain thoroughly, pressing out excess liquid.
4. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
5. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
6. Pack hot into 1/2 pint jars.
7. Process in a water-bath for 10 minutes.
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