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Crisp Sweet Relish

Russ Myers


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.


★★★★★ 3 votes

8 Pints


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8 c
cucumbers (about 5 pounds)
4 c
2 c
3 medium
green (or red) (or both) sweet peppers
5 Tbsp
canning salt
7 c
4 c
vinegar ( we prefer cider vinegar)
2 tsp
celery seed
1 tsp
ground turmeric
1 tsp
ground nutmeg
1/2 tsp
black pepper

How to Make Crisp Sweet Relish


  • 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
  • 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.
  • 3In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper.
    Add vegetables; bring to a boil over medium heat, stirring often.
  • 4Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
  • 5Pack hot into jars, leaving 1/2 inch headspace.
    Adjust caps.
    Process for 10 minutes in a boiling water bath.

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About Crisp Sweet Relish

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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