Pickle relish

Yield: 9 Pints

Measure Ingredient
3 quarts Chopped cucumbers
3 cups Chopped sweet green peppers
3 cups Chopped sweet red peppers
1 cup Chopped onions
¾ cup Canning or pickling salt
4 cups Ice
8 cups Water
2 cups Sugar
4 teaspoons Mustard seed
4 teaspoons Turmeric
4 teaspoons Whole allspice
4 teaspoons Whole cloves
6 cups White vinegar (5 percent)
\N \N 1,001 - 6,000 ft: 15 min.
\N \N Above 6,000 ft: 20 min.

Yield: About 9 pints

Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickle Relish in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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