Southern Sweet Pickle Relish
photo by Chabear01
- Ready In:
- 10hrs 20mins
- Ingredients:
- 9
- Yields:
-
6 pints
ingredients
- 4 cups ground cucumbers, unpeeled
- 1 1⁄2 cups ground green bell peppers
- 3 cups finely diced celery
- 1⁄4 cup salt
- 3 1⁄2 cups sugar
- 2 cups white vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
- 6 teaspoons chopped dill (optional)
directions
- Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
- Drain well and press out remaining liquid.
- Combine remaining ingredients and bring to a boil.
- Stir until sugar is dissolved.
- Stir in veg and simmer for 10 minutes.
- Pack into clean hot jars leaving 1/2 inch head space.
- Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Reviews
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Easy recipe for my first pickle canning. I used 5 1/2 c cucumbers and only 1 1/2 c celery - everything else I kept the same. It smelled great going into the jars. However, it makes 6 1/2 pints, not 6 pints. With only 8.5 cups of veggies, I was wondering where the other 3.5 cups were coming from! Next time I'll double everything to get the expected volume. I chopped all the veggies in my non-electric Quick Chopper (like a Tupperware Quick Chef) and it was really fast & easy. Thanks for the recipe!
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This is my first attempt to make relish. We are overrun by cucumbers from our garden so I thought this would be a great way to use them. It turned out really good. I accidently grabbed a zucchini and chopped it with the cucumbers. It worked fine so the next 2 batches I made I purposely added a little zucchini.
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This relish recipe is wonderful. I did add and delete a few ingredents. Acualy I took what ever I had left in my garden and used the baise of this recipe. It worked great. I used cucumbers, sweet peppers, bell and bannana, onions, celery and a few hot peppers. Grind everything up in a food pressor. I diced the celery.I didn't have enough of vinegar and sugar mixture for all that I had processed so I mixed up a little more according to the the recipe ( 3 1/2 cups sugar to 2 cups vinegar), I heated my jars in the dishwasher. I would take out 2 at a time and fill, seal and return to the dish washer. I then ran my sealed jars through the dishwasher cycle under pots and pans. And walked away. Later I returned and removed my cleaned sealed relish all ready to store. The celery in this recipe is so good and crisp. My next batch I'm planning on makeing it a little hotter and adding more diced celery. Thank you DiB's. This was the relish recipe I had been looking for. Sheila
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois