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Pickle Relish 

Making homemade pickle relish is much easier than it seems!

Ingredients
(yields about 7 or 8 pints)
:
6 lbs. pickling cucumbers, chopped
6 large sweet (red and green) peppers
2 chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
4 tsp. each of mustard seed, turmeric, whole allspice and whole cloves
2 cups sugar
6 cups white vinegar

Equipment:
jar grabber (to pick up the hot jars)
lid lifter (has a magnet to pick the lids out of the boiling water)
jar funnel
1 large pot
large spoons and ladles
1 water bath canner (a huge pot to sterilize the jars after filling)
half pint or pint canning jars
lids (thin, flat, round metal lids with a gum binder)
rings (metal bands that secure the lids to the jars)

Directions:

DAY 1

  • Step 1 - Select the cucumbers—pick dark green, firm ones with lots of warts! It takes about 2 or 3 cucumbers (4-5 inches long) per pint jar; 6 lbs. will make 7 or 8 pints.
  • Step 2 - Wash, cut the ends from and chop the vegetables into 1/8 to 1/4 inch pieces. 6 large peppers will produce 3 cups each of chopped sweet green and red peppers. 2 onions will yield 1 cup chopped onions.
  • Step 3 - Mix 3/4 cup canning or pickling salt, 4 cups ice and 8 cups water in a large bowl. Add the chopped vegetables and let stand for 4 hours.
  • Step 4 - Drain and discard the salt water.
  • Step 5 - Cover the chopped vegetables with fresh (unsalted) ice water and let stand for 1 hour more.
  • Step 6 - Drain and discard the water again.
  • Step 7 - Combine 4 tsp. each of mustard seed, turmeric, whole allspice and whole cloves in a spice or cheesecloth bag.
  • Step 8 - Add the spice packet and 2 cups sugar to 6 cups white vinegar and heat to a boil.
  • Step 9 - Pour the spice/vinegar mix over the chopped vegetables. Cover and refrigerate for 24 hours (up to 36 hours).
DAY 2
  • Step 10 - Sterilize the jars and lids. The dishwasher will work for the jars; especially if it has a “sterilize” cycle. If you don’t have a dishwasher, submerge the jars in a large pot of water (you can use the canner itself) and bring to a boil. Put the lids into a small pot of boiling water for several minutes.
  • Step 11 - Heat the relish to boiling, stirring as necessary to prevent burning.
  • Step 12 - Fill pint or half pint jars with relish to within 1/4 to 1/2 inch of the top. Seat the lid and hand-tighten the ring around them.
  • Step 13 - Place the jars into the canner. Fill with water so that the jars are covered with at least 1 inch of water. Boil for 10 minutes.
  • Step 14 - Lift the jars out of the water and let them cool in a draft-free place without touching or bumping them (usually takes overnight). You can then remove the rings if you like. Once the jars are cool, check that they are sealed, verifying that the lid has been sucked down. Just press gently in the center with your fi nger. If it pops up and down (of- ten making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
When can you start eating the relish? As soon as the jars cool!

Keeps for 12 to 18 months! Making Homemade is much easier than it seems!

  • Making homemade pickle relish is much easier than it seems!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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