Real Recipes From Real Home Cooks ®

crisp sweet relish

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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 ratings)
yield 8 Pints
method Canning/Preserving

Ingredients For crisp sweet relish

  • 8 c
    cucumbers (about 5 pounds)
  • 4 c
    onions
  • 2 c
    carrots
  • 3 md
    green (or red) (or both) sweet peppers
  • 5 Tbsp
    canning salt
  • 7 c
    sugar
  • 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

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