|Nutritional Guidelines (per serving)|
This cucumber relish is a great way to preserve your garden and have a delicious relish for the rest of the year. This is a fantastic relish to serve with hot dogs and sausages. Sweet relish also makes an excellent addition to tuna, ham, or chicken salad. Or add some relish to your macaroni salad or deviled eggs. Many Southerners eat chow-chow or sweet relish with their beans.
Fresh ingredients, safety, and preparation are all very important when it comes to home canning. Make sure your workspace is clean, the jars are ready, and all of your utensils are at hand. Have all vegetables scrubbed, trimmed, and ready to finely chop, grind, or process in the food processor.
Feel free to change the ratio of red to green bell peppers or replace some of them with yellow peppers. Or replace 1 cup of the bell pepper with more chopped onion.
- 10 cups finely chopped unpeeled pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers)
- 4 cups finely chopped red bell pepper, about 4 large peppers
- 3 cups finely chopped green bell pepper, about 2 to 3 large peppers
- 1 cup finely chopped celery, about 4 large ribs
- 1 cup finely chopped peeled onion, about 2 medium onions
- 1/2 cup pickling salt
- 3 1/2 cups white vinegar
- 2 1/3 cups granulated sugar
- 4 tablespoons mustard seeds
- 2 tablespoons celery seeds
Put the chopped vegetables in a large stainless steel or enamel-lined pot. Add the salt, stir to blend, cover, and let stand at room temperature for 4 hours.
Put the jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
Put the lids in a saucepan and bring to a simmer. Keep them in the hot water until you are ready to use them.
Put the vegetables in a large colander and drain. Rinse the vegetables thoroughly with cold water. Using your hands, squeeze out excess liquids.
Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat. Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low and simmer for 10 minutes.
Fill prepared jars, leaving a 1/2-inch headspace. Fit lids on jars and screw bands down to fingertip tightness. Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
The recipe makes about 12 half-pint jars or six 1-pint jars.
Note: If you have an unsealed jar you may reseal with a new lid and reprocess or refrigerate and use that jar first.