Sweet Pickle Relish Recipe

This recipe is tried and true for our family, we have used it for years. If you watch my video on this process HERE then you'll see that I adapt it and tweak a few things as needed depending on what I have on hand. But in general, this recipe is a great guideline and if you are going out and buying what you need to make it go ahead and get everything on the list. But if you do have the option to go with colored bell peppers, please do, you won't be disappointed!!

Ingredients:

8 cups      : finely chopped peeled cucumbers
8 cups      : finely chopped seeded green (or any color) bell peppers
2 cups      : finely chopped celery
1 cup        : finely chopped onion
1/2 cup     : canning or pickling salt
3 cups       : white vinegar
2 1/2 cups : white sugar
3 tbsp        : celery seeds
3 tbsp        : mustard seeds


This recipe is adapted from one of my favorite recipes in the Ball Canning Cookbook and if you don't have that one yet I HIGHLY recommend it. You can find it here


Directions:

1. In a large glass or stainless steel bowl, combine cucumbers, bell peppers, celery, onion and pickling salt. Cover and let stand in a cool place for 4+ hours (overnight is fine).

2. Transfer mixture to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.

3. In a large stainless steel saucepan, combine vinegar, sugar, celery seeds and mustard seeds. Stair well and ring to a boil. Add drained cucumber mixture to the pot and return to a boil, stirring frequently. Reduce heat and boil gently, stirring frequently, until vegetables are heated through, about 10 minutes.

Then you will begin the canning process which you can find HERE...
I also put together a VIDEO on canning this recipe and you can find it HERE!

xoxo,
Elizabeth

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