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.
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| Chop the vegetables and soak in a salt solution for two hours. |
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| Make the brine by combining vinegar, sugar and spices. Heat to dissolve sugar. |
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| Combine the drained, rinsed vegetables and brine. Simmer for 10 minutes. |
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| 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.
