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Classic Sweet Pickle Relish

Source of Recipe


From "The Pickled Pantry" by Andrea Chesman



List of Ingredients



• 4 cups finely chopped cucumbers
  
• 2 cups finely chopped onions
  
• 1 green bell pepper, finely chopped
  
• 1 red bell pepper, finely chopped
  
• ¼ cup pickling or fine sea salt
  
• 2 cups cider vinegar
  
• 3 cups sugar
  
• 1 Tbsp celery seeds
  
• 1 Tbsp mustard seeds
  






Instructions



1. Combine the cucumbers, onions, and green and red bell peppers in a large bowl. Sprinkle with the salt and toss well to mix. Cover with cold water. Let stand for at least 2 hours, and up to 6 hours. Drain well, pressing out the excess liquid.
   
   
2. Combine the cider vinegar, sugar, celery seeds, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the vegetables and simmer for 10 minutes.
   
   
3. Pack into clean hot half-pint canning jars, leaving ½ inch headspace. Remove any air bubbles and seal. Process in a boiling- water bath for 10 minutes; let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.
   
   Makes 7 to 8 half-pints