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Sweet Cucumber Relish

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Linda started making this relish when she learned she was allergic to peppers and couldn't eat store-bought relish any longer. When she opened the first jar, she was in relish heaven! It turned out the judges were fond of her relish too, so she continued entering it into fair competitions and bringing home blue ribbons."

List of Ingredients

â—¦ 6 cups finely chopped medium pickling cucumbers (about 4 pounds cucumbers)
â—¦ 2 cups finely chopped onions (2 to 3 medium onions)
â—¦ 3 tablespoons pickling or kosher salt
â—¦ 2 to 3 quarts ice cold water
â—¦ 3 cups granulated sugar
â—¦ 2 cups cider vinegar
â—¦ 1 ½ teaspoons mustard seeds
â—¦ 1 ½ teaspoons celery seeds


Recipe

In a large bowl, layer the cucumbers, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand for 2 hours.

Drain the vegetables in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve. Rinse well and drain again, pressing out the excess liquid. Set aside.

In a 6- to 8-quart stainless steel stockpot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer for 10 minutes, stirring frequently. Remove the pot from the heat.

Ladle the relish into hot pint jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Makes about eight 8-ounce jars or 4 pint jars