Sweet Pickle Relish

Sweet Pickle Relish

• Servings
• 96
• Yield
• 3 pints

• Ingredients

1. US 4 cups cucumbers, deseeded and chopped
2. 2 cups onions, chopped
3. 1 cup green bell pepper, chopped
4. 1 cup red bell pepper, chopped
5. 1/4 cup kosher salt
6. 3 1/2 cups sugar
7. 2 cups cider vinegar
8. 1 tablespoon celery seed
9. 1 tablespoon mustard seeds

• Directions

1. To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
2. I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
3. Put all the vegetables in a large bowl.
4. Sprinkle the salt over the chopped vegetables.
5. Cover with cold water and let stand for 2 hours.
6. Drain vegetables well, then press out as much liquid as possible.
7. In a large pot, combine sugar, vinegar and seeds.
8. Bring to a boil.
9. Add vegetables.
10. Bring back to a boil and simmer for 10 minutes.
11. Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).