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| SWEET PICKLE RELISH | |
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4 c. chopped cucumbers (about 4 med.) 2 c. chopped onions 1 c. green pepper 1 chopped sweet red pepper 1/4 c. canning salt 3 1/2 c. sugar 2 c. cider vinegar 1 tbsp. celery seed 1 tbsp. mustard seed Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Prepare home canning jars and lids according to manufacturer's instructions. Drain vegetables thoroughly; press out liquid. Combine sugar, vinegar, celery seed and mustard seed in a large saucepot; bring to a boil. Add drained vegetables; simmer 10 minutes. Carefully pack hot relish into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath canner. Yield: about 8 half-pint jars. | |
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recipe reviews #141391
Candi smith (Washington) says:
This is a great recipe but for newbies you should add that after 2 hours of the salt and cold water, the mixture should be RINSED thoroughly and drained.
#181997
Beverly Dronko (Michigan) replies:
You should add what after 2 hours?
#181998
Darlene Robinson (California) replies:
Rinsing and Draining.
#141573
2foxes (North Carolina) says:
I sampled after the 10 minute simmer and wow it has great flavor. In the future I will double the recipe because it only made 6 half pint jars, not 8.
#142798
Bree am (California) says:
I hate sweet pickle relish! I prefer dill, and when canning this year my husband begged me to make some sweet relish for him... I obliged and used this recipe. This is the best relish I have ever tasted in my life. I am SOLD on sweet relish and will never make dill again. So good :)
#144151
Snuggleson (Wisconsin) says:
I had too many cucumbers in my garden again this year and usually just give them away, someone told me to try canning, we are not a fan of pickles but we use sweet pickle relish, so I searched for a recipe and fortunately I found this one and it turns out really good (it was my first attempt at canning). I love Cooks.com and frequently use it to find exciting and delicious new recipes.
#157444
How long is the shelf life of this recipe? says:
Haven't tried the finished product but this was the easiest canning I have ever done :) the juice was delightful sweet! And after canning half we added some habanero to the last of it to make some sweet & spicy relish! It filled 3 large jars & 4 medium That is more than enough for our little family! I would just like to know how long it lasts.
#157527
Lori Laubach (United States) says:
I only got 6 pints and I quadrupled the recipe.. good thing I have so many cucumbers to use up! GREAT tasting easy recipe, I let mine soak overnight... love it!.
#166951
Roberta Nehring (Oklahoma) says:
Love it! We made 4 times this summer. Best ever!
#166962
Roberta Nehring (Oklahoma) says:
Love it! We made 4 times this summer. Best ever!
#176514
Bea (Washington) says:
Have loved this recipe for five years! Followed a trick from another cook to make sure I squeezed enough water after rinsing the chopped vegetables: I pressed out as much water as I could in the strainer, then loaded all the veggies into an pillow case. I wrung out the pillowcase for about 10 minutes and they were dry, so I didn't have a lot of leftover brine.
#186886
Phyllis (Virginia) says:
Am going to try cutting this recipe down... and just prepare as a "refrigerator relish"... instead of canning.
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