Once we’ve canned a year’s supply of pickles for our family, relish is always next on the to do list when it comes to cucumbers. And sweet relish is the first to get canned. The kids love it with hot dogs, hamburgers, and sometimes I even catch them eating it with a spoon right out of the jar.
- 6lbs. pickling cucumbers
- 2 onions
- 2 red bell peppers
- 1/2 cup pickling salt
- 6 cups white vinegar
- 1 1/4 cups sugar
- 2 teaspoons minced garlic
- 1/2 tablespoon finely chopped dill, fresh
- 3 teaspoons mustard seed
- 3 teaspoons celery seed
- 1 teaspoon turmeric
- Finely chop the cucumbers, onions, and peppers. I used a food processor by pulsing the vegetables a few times until it resembles a relish like consistency.
- Place the chopped vegetables into a large bowl, cover with salt, and mix gently so that all the vegetables are salted. Let sit for 90 minutes.
- Drain and rinse the vegetables in a fine mesh colander, drain well, pressing the vegetable mixture down to get out as much of the water as possible.
- In a large pot bring to a boil the vinegar, sugar, garlic, herbs and spices. Once boiling, add the vegetable mixture and simmer for 10 minutes.
- Ladle mixture into sterilized half pint jars, leaving 1/2 inch headspace. Carefully wipe the rim of each jar and seal with a lid and ring. Process the jars in a water bath canner for 10 minutes.
This recipe was shared on: The Art of Home-Making Mondays