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Sweet Pickle Relish

Source of Recipe


From "The Big Book of Preserving the Harvest"






List of Ingredients



• 3 quarts cucumbers, scrubbed and chopped
  
• 3 cups green bell peppers, seeded and chopped
  
• 3 cups red bell peppers, seeded and chopped
  
• 1 cup chopped onions
  
• 8 cups water
  
• 4 cups ice cubes
  
• 3/4 cup salt
  
• 4 tsp ground turmeric
  
• 4 tsp whole allspice
  
• 4 tsp yellow mustard seeds
  
• 1 Tbsp whole cloves
  
• 6 cups distilled white vinegar
  
• 2 cups sugar
  






Instructions



1. In a 12-quart saucepan, combine the vegetables, water, ice and salt; let stand for 4 hours. Drain and re-cover with fresh ice and water for one additional hour. Drain thoroughly.
   
   
2. Combine the spices in a cheesecloth bag. Place the spice bag, vinegar and sugar in a non-reactive 4-quart saucepan and heat to boiling. Pour the vinegar syrup over the vegetables and refrigerate for 24 hours.
   
   
3. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2-inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water bath canner. Adjust for altitude, if necessary.
   
   Yield: 9 pints