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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 5 |
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After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me. Ingredients:
4 cups cucumbers, deseeded and chopped |
2 cups onions, chopped |
1 cup green bell pepper, chopped |
1 cup red bell pepper, chopped |
1/4 cup kosher salt |
3 1/2 cups sugar |
2 cups cider vinegar |
1 tablespoon celery seed |
1 tablespoon mustard seeds |
Directions:
1. To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
2. I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
3. Put all the vegetables in a large bowl.
4. Sprinkle the salt over the chopped vegetables.
5. Cover with cold water and let stand for 2 hours.
6. Drain vegetables well, then press out as much liquid as possible.
7. In a large pot, combine sugar, vinegar and seeds.
8. Bring to a boil.
9. Add vegetables.
10. Bring back to a boil and simmer for 10 minutes.
11. Using a slotted spoon, put into pint jars according to standard canning procedures.
12. (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
13. Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
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