Sweet pickle relish
By Mary Bailey Submitted to Corner Post
Relish is a great way to use up the cucumbers in your garden. To make it:
Sweet Pickle Relish
From Better Homes
and Gardens
6 medium cucumbers
3 green and/or red sweet peppers
6 medium onions
1/4 cup pickling salt
3 cups sugar
2 cups cider vinegar
2½ teaspoons celery seed
2½ teaspoons mustard seed
1/2 teaspoon turmeric
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 and 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 over 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, for 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 and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the cars from the canner and cool jars on racks.
