Sweet Pickle Relish

READY IN: 5hrs
SERVES: 96
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
  • I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • 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.).
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