Pickled Relish

Yield: About 9 pints

From USDA Complete Guide to Home Canning

Ingredients

• 3 qts chopped cucumbers
• 3 cups each of chopped sweet green and red peppers
• 1 cup chopped onions
• 3/4 cup canning or pickling salt
• 4 cups ice
• 8 cups water
• 2 cups sugar
• 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
• 6 cups white vinegar (5 percent)

Method:

1. Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours.
2. Drain and re-cover vegetables with fresh ice water for another hour. Drain again.
3. Combine spices in a spice or cheesecloth bag.
4. Add spices to sugar and vinegar.
5. Heat to boiling and pour mixture over vegetables.
6. Cover and refrigerate 24 hours.
7. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations:

Recommended process time for Pickle Relish in a boiling-water canner.
Process Time at Altitudes of                  0 - 1,000 ft        1,001 - 6,000 ft       Above 6,000 ft
Jar Size Half-pints or Pints                    10 min                15 min                                20 min