(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
jar grabber (to pick up the hot jars)
lid lifter (has a magnet to pick the lids out of the boiling water)
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)
- Step 1 - Select the cucumberspick 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).
When can you start eating the relish?
As soon as the jars cool!
- Step 10 - Sterilize the jars and lids. The dishwasher will work for the
jars; especially if it has a sterilize cycle. If you dont 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
- 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.
Keeps for 12 to 18 months! Making Homemade
is much easier
than it seems!