Here's a "cut and paste" of the Sweet Pickle Relish recipe I made a few weeks ago. Good enough to eat with a spoon!
Sweet Pickle Relish
MAKES 3 PINTS
4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
NOTE: I use all green pepper. No difference in flavor between the two colors.
1/4 cup kosher salt or canning salt. NOT table salt!!
3 1/2 cups sugar **Note: Some think this is too sweet. Start with 3 cups and taste. Increase to 3 1/2 if you want it sweeter.
2 cups apple cider vinegar - not white vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
Wash cucumbers. Do NOT peel. Slice in half lengthwise and remove seeds. I use the tip of a spoon to rake the seeds out.
Chop all vegetables with either food processor or chopper.
- Put all chopped vegetables in a large bowl. Sprinkle the salt over the chopped vegetables.
- Cover with cold water and let stand in refrigerator for 2 hours.
- Drain vegetables well, rinse slightly, then press out as much liquid as possible. I just let mine stand in a colander for a while and keep pressing out liquid.
- 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. Leave ½ inch head room at the top of the jar. A canning funnel is perfect for this job. (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
- Remove air bubbles by running plastic knife between relish and inside of jar. Add more liquid if needed.
- Using clean cloth or paper towel, clean rim of jar.
- Using tongs, get lids from hot water, shake off excess, place on filled jars. Do not over-tighten, use normal hand pressure.
- Place filled jars back into hot water using canning tongs. Must be enough water to cover jars by 1 inch. Bring water to a boil and let it boil for 10 minutes
- Turn off heat after 10 minute boil and let sit in hot water for 5 minutes.