This chunky sweet relish is great to eat right away, but it's also nice to go into the pantry in the middle of winter, crack open a jar, and put some on your hot dogs! Or mix some into macaroni salad for extra flavor.
Ingredients
- medium cucumbers: 8 piece (chopped)
- medium onions: 2 piece (chopped)
- medium red bell pepper: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- pickling salt: 0.5 cup
- cider vinegar: 2 cups
- celery seed: 1 Tbsp
- mustard seed: 1 Tbsp
- ½ cups white sugar: 3 piece
Metric Conversion
Stages of cooking
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Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
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Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
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Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
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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 to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
