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SWEET RELISH

August 22, 2017 by Debbie Leave a Comment

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. 
 
 

Filed Under: canning & dehydrating, pickles & relishes Tagged With: canning, pickles & relishes

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Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

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