PICKLED SALAD

Pickled Salad image

This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.

Provided by Deborah Joann Allen VanHam

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 9h20m

Yield 12

Number Of Ingredients 17

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Ingredients

8 zucchini, diced
4 cucumbers, diced
1 sweet onion, diced
2 red bell pepper, diced
2 green bell pepper, diced
2 jalapeno pepper, minced
1 cup sea salt
water to cover
2 cups white sugar
2 cups rice vinegar
½ cup white vinegar
2 teaspoons ground turmeric
2 teaspoons yellow mustard seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried rosemary
12 1-pint canning jars with lids and rings

Steps:

Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g