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Prep 45 mins
Cook 12 hrs
Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water.
- Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
- Let stand 2 hours up to 12 hours.
- Drain thoroughly, pressing out excess liquid.
- Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
- Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
- Pack hot into 1/2 pint jars.
- Process in a water-bath for 10 minutes.
I have used this recipe for a few seasons. Great taste but it seems to make 4 half pints.. no the 10 as indicated in the recipe. I squeeze the veg mix to get out most of the water before cooking and I drain the relish mix when I put them in the hot jars.. then I top them off with the pickling solution.
what did I do wrong?? after all that chopping and cooking, it just looked like vegetable soup. I followed all the measurements and cooked and cooked it on med high but it never got thick at all. Maybe the cukes really have to soak 12 hours? I only soaked 2 hrs. very dissapointed