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  • Cucumber Relish

    1 vote
    Cucumber Relish
    Prep time:
    Cook time:
    Servings: 6 pints
    by Donna Mitchell Carroll
    5 recipes
    		 >
    Good to use with fresh peas and beans. If you don't want it as sweet cut to sugar to your desired sweetness.

    Ingredients

    • •10 cups finely chopped unpeeled pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers)
    • 7 cups bell peppers any color
    • •1 cup finely chopped celery, about 4 large ribs
    • •1 cup finely chopped peeled onion, about 2 medium onions
    • •1/2 cup pickling salt
    • •3 1/2 cups white vinegar
    • •2 1/3 cups granulated sugar
    • •4 tablespoons mustard seeds
    • •3 tablespoons minced garlic

    Directions

    1. Put chopped vegetables in a large stainless steel or enamel-lined pot. Stir in the salt, cover, and let stand at room temperature for 4 hours.
    2. Put the vegetables in a large colander and drain. Rinse with cold water. Using your hands, squeeze out excess liquids.
    3. Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and garlic. Bring to a boil over medium-high heat.
    4. Add the drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low and simmer for 10 minutes.
    5. Fill prepared jars, leaving a 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.

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