Sweet Pickle Relish

Despite our overly wet summer, the pickles are producing well. The chief gardener planted the seeds in hills which has helped keep the roots out of standing water. We've made dill chips and still have plenty left for bread & butters and relish.

We make a couple relish varieties. This recipe is a great coney topper or a sweet, crunchy addition to egg and potato salads. It comes together fast (after the veg soak) and incorporates other garden vegetables that ripen alongside the cucumbers.

Chop the vegetables and soak in a salt solution for two hours.

Make the brine by combining vinegar, sugar and spices. Heat to dissolve sugar.

Combine the drained, rinsed vegetables and brine. Simmer for 10 minutes.

Pack into jars, process 10  minutes. Cool, remove bands and store for up to one year.

Sweet Pickle Relish
From Ball Blue Book Guide to Preserving

1 quart chopped cucumbers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup canning salt
3 1/2 cups sugar
1 Tbsp celery seed
1 Tbsp mustard seed
2 cups cider vinegar

Combine chopped cucumbers, onions, green and red pepper with salt. Pour cold water over vegetables just to cover. Let stand 2 hours. Drain and rinse vegetables.

Combine sugar, spices and vinegar in a large saucepan. Bring to a simmer. Add vegetables and simmer 10 minutes. Pack hot relish into hot jars, leaving 1/2 inch headspace. remove air bubbles, wipe rims and adjust lids.

Lower jars into simmering water. Make sure water covers jars by 1 inch. Bring water to a rolling boil. Process half-pint jars 10 minutes. Remove from canner. Cool 12 hours. Remove bands, wipe jars and store for up to one year.