Prep 5 hrs
Cook 0 mins
After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.
- 4 cups cucumbers, deseeded and chopped
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1⁄4 cup kosher salt
- 3 1⁄2 cups sugar
- 2 cups cider vinegar
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
- I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
- Put all the vegetables in a large bowl.
- Sprinkle the salt over the chopped vegetables.
- Cover with cold water and let stand for 2 hours.
- Drain vegetables well, then press out as much liquid as possible.
- In a large pot, combine sugar, vinegar and seeds.
- Bring to a boil.
- Add vegetables.
- Bring back to a boil and simmer for 10 minutes.
- Using a slotted spoon, put into pint jars according to standard canning procedures.
- (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
- Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
This is a very good recipe. When you make it, cut the sugar and vinegar in half. Then you will not have leftover juice. I also cut the sugar down by 1/2 cup and the end result was quite tasty. After I soaked the veg with the salt water I drained, washed it well and then put it in my cloth bag I use for jelly juice to squeeze out all the juice. Worked quite nicely. I also made a double batch with a single batch of the juice and seeds and it turned out very good. Donna should be commended for the basic recipe. I will keep it to use each year from now on!!
This had the best flavor! Perfect! I doubled the recipe and did have quite a bit of leftover juice. I cannot bear to throw it away, it is too good. I will probably do as the first reviewer did and not double the vinegar and sugar mixture next time. There should still be plenty of liquid for the doubled amount of vegetables. I ended up with about 5 1/2 pints with the doubled recipe. This is my relish recipe from now on. I am on the hunt for a sweet pickle recipe using the same or similar ingredients to get this flavor. Donna, do you have one? Thank you for this recipe.
I made this today with the following changes and it is scrumptious. Instead of 2 cups vinegar, 1 cup was used. Instead of 3-1/2 cups of sugar, 1-3/4 cup of Splenda/sucralose was used and instead of the celery/mustard seeds, 2 T of pickling spices were used. This was my first attempt at any kind of relish. I ate it warm on crackers - very good! Can't wait until I can put it in some tuna!