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Wednesday, July 13, 2016

sweet pickle relish

Ingredients

  • Servings: 6
  • 8 cucumbers, chopped
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup pickling salt
  • cold water to cover
  • 2 cups vinegar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 3 1/2 cups white sugar

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins

  • combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. allow to soak for 2 hours. thoroughly drain in a colander.
  • pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. add the drained vegetable mixture and return to a boil, about 10 minutes. remove pot from heat.
  • sterilize the jars and lids in boiling water for at least 5 minutes. pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
  • place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

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