Sweet Pickle Relish
Recipe from Better Homes and Gardens

If you prefer not to can all of these pickles in jars, refrigerate the extra in a covered container and plan to use them within 2 weeks.


Sweet Pickle Relish

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Servings: Makes 7 half-pints
Prep Time: 1 hr
Total Time: 3 hrs 10 mins
Related Categories: Pickles
 
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Ingredients
  • 6  medium
    cucumbers
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  • 3 
    green and/or red sweet peppers
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  • 6  medium
    onions
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  • 1/4  cup
    pickling salt
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  • 3  cups
    sugar
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  • 2  cups
    cider vinegar
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  • 2-1/2  teaspoons
    celery seed
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  • 2-1/2  teaspoons
    mustard seed
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  • 1/2  teaspoon
    turmeric
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Directions
1.
Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
2.
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
3.
In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
4.
Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool jars on racks. Makes 7 half-pints (98 one-tablespoon servings).
Nutrition information
Calories 29, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 131 mg, Carbohydrate 7 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 1%, Vitamin C 7%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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