Thursday, August 1, 2013

Sweet Pickle Relish

This is an easy relish recipe from the Ball Blue Book of preserving. I used to make a relish that took a day to make. However, "The Italian" likes this recipe much better. I think it's because you leave the spices in the jar. The taste gets better over time.

Sweet Pickle Relish-  Ball Blue Book

1 qt. Chopped pickling cucumbers

2 cups chopped onions

1 cup chopped sweet green peppers

1 cup chopped sweet red peppers

¼ cup salt

3 ½ cups sugar

2 cups cider vinegar

1 tbsp. celery seed

1 tbsp. mustard seed

I add about 1 1/2 tsp. tumeric

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. I also top with a little ice to keep the ingredients cold. Let stand 2 hours. Drain thoroughly; press our excess liquid. Combine sugar, vinegar and spices in large saucepan. Bring to boil. Add drained vegetables and simmer 10 minutes. Pack into hot jars, leaving ¼-inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields: about 3-4 pints.