crisp sweet relish
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.
prep time
cook time
method
Canning/Preserving
yield
8 Pints
Ingredients
- 8 cups cucumbers (about 5 pounds)
- 4 cups onions
- 2 cups carrots
- 3 medium green (or red) (or both) sweet peppers
- 5 tablespoons canning salt
- 7 cups sugar
- 4 cups vinegar ( we prefer cider vinegar)
- 2 teaspoons celery seed
- 1 teaspoon ground turmeric
- 1 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
How To Make crisp sweet relish
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Step 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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Step 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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Step 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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Step 4Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
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Step 5Pack hot into jars, leaving 1/2 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
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