pickle relish
My mother has made this as long as I can remember. I've never found any other relish that comes close. My house smells wonderful when I make this.
prep time
45 Min
cook time
2 Hr
method
Canning/Preserving
yield
Ingredients
- 12 large cucumbers, peeled, seeded and quartered lengthwise
- 4 - green peppers, quartered and seeded
- 4 large onions, quartered
- 1 - red pepper, quartered and seeded
- 1 quart white vine
- 5 cups white sugar
- 2 tablespoons salt
- 3 tablespoons turmeric
- 4 tablespoons mustard seed
- 4 tablespoons celery seed
- 1/2 tablespoon ground cloves
How To Make pickle relish
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Step 1Grind the cucumbers, onions, and peppers in a grinder. Let most of the water run off. Put in a large stock pot and simmer for 30-45 minutes until most of the liquid has evaporated. Add vinegar, sugar and all spices and simmer until you have the consistency you like. I like a thicker relish so I simmer mine about an hour at least.
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Step 2Have your jars in hot water and simmer your flat seals. Fill the jars and wipe off the rim. Place on the seals and rings and place on a towel to cool. They do not need to be water bathed. I have tried making it by running the veggies through a shredder but I like the consistency better if they are ground up. I hope you like it. My family is spoiled by this relish. I never buy any store brand. The aroma in my kitchen is wonderful.
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Step 3You can also pack this relish in small pickle jars. Any glass jar that has the rubber seal works. In a pinch when I've used all my canning jars for other things, I've used spaghetti sauce jars too.
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Comment & Reviews
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