SWEET CUCUMBER RELISH
Steps:
- Gather the ingredients.
- Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
- Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
- Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
- Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
- Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
- Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
- Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
- Fill prepared jars, leaving 1/2-inch headspace.
- Fit lids on jars and screw bands down to fingertip tightness.
- Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
- Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!
Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 5 g, Fat 0 g, ServingSize 6 pints (about 100 servings), UnsaturatedFat 0 g
SWEET CUCUMBER RELISH FOR CANNING
This recipe take time but is very food. Serve anywhere you would serve regular relish
Provided by Stormy Stewart
Categories Vegetables
Time 3h10m
Number Of Ingredients 12
Steps:
- 1. Grind all the veggies above and Drain well. I use a Kitchen Aid grinder so it is much easier but still time-consuming. It took about 2 hours to cut and grind all the veggies.
- 2. Bring to a boil and cook for 1 hour.
- 3. Can in hot jars. Hot water bath, 10 minutes. Recipe normally makes 9 pints, but I got 11 this time.
CUCUMBER RELISH
This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make
Provided by Brenda Hall
Categories Vegetable
Time 5h5m
Yield 5-6 Pints
Number Of Ingredients 10
Steps:
- Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
- Sprinkle with salt.
- Cover with cold water, let stand 4 hours.
- Drain thoroughly in colander, press out all excess liquid.
- Combine sugar, vinegar, celery seed,& mustard seed.
- Bring to a boil, stirring until sugar is dissolved.
- Stir in drained vegetables, simmer 10 minutes.
- Pack into jars to within 1/2 inch of the top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 10 minutes.
- Yield 5-6 pints.
Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
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