Sweet Pickle Relish
Printed from healthyfamilycookin.blogspot.com
*Makes 6-8 pints
*Note: For safety, do not change the quantities any of the ingredients.
1 Quart chopped cucumbers or zucchini (about 4 medium)
2 Cups chopped onions (about 2 medium)
1 Cup chopped sweet green pepper (about 1 medium)
1 Cup chopped sweet red pepper (about 1 medium)
1/4 Cup salt
3-1/2 Cups sugar
1 Tablespoon celery seed
1 Tablespoon mustard seed
2 Cups cider vinegar
Combine cucumbers or zucchini, onions, green and red peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4" headspace. Remove air bubbles. Wipe jar rims clean. Adjust lids and process according to times below (based on your current elevation).
*Note: For best success, make sure your jars do not tip once they are placed in the water bath canner. I've noticed that tipping can often cause the little seeds to find their way under the jar lids, making it so that the jars don't seal.
10 min (0-1,000 ft) 15 min (1,001-3,000 ft)
20 min (3,001-6,000 ft) 25 min (6,001-8,000 ft)
30 min (8,000-10,000 ft)
Recipe Source: Slightly adapted from Ball Blue Book of Preserving