Sweet Pickle Relish
Source of Recipe
Aunt Saunny
6 medium cucumbers
3 green and/or red sweet peppers
6 medium onions
1/4 cup pickling salt
3 cups sugar
2 cups cider vinegar
2-1/2 teaspoons celery seed
2-1/2 teaspoons mustard seed
1/2 teaspoon turmeric
Directions
1. Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand,
covered, at room temperature for 2 hours.
2. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
3. In a 4-quart Dutch oven or kettle combine sugar,vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
4. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims;adjust lids. Process filled jars in a simmering hot water bath at 170
to 180 degrees F. 10 minutes. Removethe jars from the canner; cool jars on racks. Makes 7 half-pints (98
one-tablespoon servings).
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