Sweet pickle relish - country living
5 1-pint jar
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Cubed unpeeled cucumbers (remove seeds from the large cucumbers) |
| 2 | cups | Cubed onions |
| 1 | cup | Cubed sweet red pepper |
| ⅓ | cup | Pickling or canning salt |
| 3 | cups | Sugar |
| 3 | cups | Cider or distilled white vinegar |
| 2 | teaspoons | Celery seeds |
| ½ | teaspoon | Turmeric |
Directions
1. In food processor, with chopping blade, process cucumbers, about 3 C at a time, until coarsely chopped. Transfer to very large bowl.
Coarsely chop onions and pepper in food processor and duck, toss with cucumbers in bowl. Stir salt with and 1½ qt water into vegetables; let stand 3 to 4 hours.
2. Meanwhile, prepare five 1-pint jars, lids, and bands for processing following manufacturer's directions.
3. In 4-quart stainless-steel or enamel saucepan, heat sugar, vinegar, celery seeds. and tunnefic to boiling. Drain vegetables in colander; rinse with cold water and press out all excess liquid. Stir drained vegetables into vinegar mixture. Heat to boiling; simmer vegetable mixture, or relish, 10 minutes, stirring occasionally.
4. Ladle relish into hot sterilized jars, leaving ½-inch space at top of jars. Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath for 10 minutes. Cool and label the jars; store in cool, dry place. After opening jar, store the relish in the refrigerator.
Country Living/Sept/90 Scanned & fixed by DP & GG