This is an old recipe like the ones friends of mine canned when I lived in Montana. The original recipe that I am posting has changed for my families use a bit through the years. The changes I have made use less sugar, more turmeric and bay leaf rather than pickling spice. I also rinse the veggies and add a little salt back into the brine. Some people use brown sugar, I have never seen anyone use honey though. I do not have any in the pantry and won't can it until the end of the season, I will post a picture than. Easy for 1st time canners! Can't go wrong.
1Combine vegetables and salt. Cover and let stand overnight. Drain Well. This allows the veggies to soak up more of the brine.
2Mix brine. I always taste it at this point and adjust my seasonings. (I begin with 2 1/2 cups sugar and add more depending on how much sweet relish I already have. the original calls for 3 1/2 or 4 cups sugar. We like tart and tangy versus sweet.)
3Simmer brine for 20 minutes add vegetables simmer for another 10 minutes. While keeping this at simmer, pack into hot jars. MAKE SURE BRINE COVERS VEGGIES. YOU MAY WANT TO MAKE A LITTLE EXTRA BRINE JUST FOR THIS (I usually have about a cup of vinegar heating just in case)
4I process this 10 minutes for pints.
It depends how fine you chop the veggies as to how many jars you will get. I do a large chop so it is more of a side dish than a condiment.
I get 6-8 pints I think (it's been a while)