crisp sweet relish
(3 ratings)
After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden are at their peak.
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(3 ratings)
yield
8 Pints
method
Canning/Preserving
Ingredients For crisp sweet relish
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8 ccucumbers (about 5 pounds)
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4 conions
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2 ccarrots
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3 mdgreen (or red) (or both) sweet peppers
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5 Tbspcanning salt
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7 csugar
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4 cvinegar ( we prefer cider vinegar)
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2 tspcelery seed
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1 tspground turmeric
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1 tspground nutmeg
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1/2 tspblack pepper
How To Make crisp sweet relish
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1Wash and clean cucumbers, carrots and peppers. Cut blossom ends from cucumbers Chop; discard pepper stems, membranes, and seeds. Cut blossom ends and tips from carrots Combine all vegetables and grind / chop (food processor works very well) into small chunks
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2Combine cucumbers, onions, carrots, and peppers, in a large bowl; sprinkle with canning salt. Cover with ice cubes, let stand for 6 hours; drain. Rinse and drain thoroughly.
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3In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat, stirring often.
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4Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
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5Pack hot into jars, leaving 1/2 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
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