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Sweet Green Relish

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 4 pounds cucumbers
  
• 2½ cups finely diced yellow onion
  
• ¾ cup finely diced green bell pepper
  
• ½ cup finely diced red bell pepper
  
• ¼ cup pickling salt
  
• 2½ cups white vinegar
  
• 1¾ cups granulated sugar
  
• 1 Tbsp celery seeds
  






Instructions



1. Rinse the cucumbers under cool running water. Trim off and discard the tips. Finely dice the cucumbers (or coarsely shred using a box grater, or chop in a food processor). In a large bowl, stir together the cucumber, onion, green pepper, red pepper, and salt. Let stand for 1 hour to allow the salt to draw excess moisture from the vegetables.
   
   
2. Drain and rinse the vegetables in a large fine-mesh sieve or a colander lined with a double-layer of cheesecloth. Firmly squeeze out the excess liquid. Transfer the vegetables to a large, heavy-bottomed pot. Stir in the vinegar, sugar, and celery seeds. Bring to a boil over high heat. Reduce the heat to medium and continue cooking for 5 minutes, stirring frequently. Remove from the heat.
   
   
3. Ladle into four clean 1-pint jars, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the relish if necessary. Process in a boiling water bath canner for 15 minutes.
   
   Makes four 1-pint jars
   
   






Final Comments


Any cucumber variety can be used for making relish. The English cucumber is a good choice for its firmness, thin skin, and nearly seedless interior.