preserving the harvest

SWEET RELISH

We were given an abundance of pickling cucumbers recently. Pickling cucumbers are much smaller and have fewer seeds than regular cucumbers. I have found they stay crispier when making pickles. 
 
I have already canned a couple of dozen jars of pickles this year, so decided to make sweet relish with these. This is a recipe I have used for many years and we love it. It is great in tuna salad, potato salad, on hotdogs, or salad dressings.

 
INGREDIENTS
4 cups cucumbers
2 cups onions
1 cup green pepper
1 cup red pepper
1/4 cup kosher salt or sea salt 
3 cups sugar
2 cups apple cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

 

 

 

 
 
I use the food processor to chop the vegetables. Once chopped, place them into a large container, add the salt, mix well, and cover with cold water. Let this sit for 2 hours, drain, and press as much of the liquid out as possible.
 
 
 
 
In a large pot, bring the vinegar, sugar, and seeds to a boil. Add the vegetables and return to a boil. Reduce the heat and simmer for 10 minutes.
 
 
 
 
 
 
 
Ladle into half pint jars using a slotted spoon and pack slightly. I add liquid at the end to fill the jars.
 
Process in a water-bath canner for 10 minutes.
 
 
 
 
This will make 6-7 half pints. 
 
 

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