Sunday, August 8, 2010
Pickle Relish Recipe for Canning
ok a lot...of work but I promise it will not DISAPPOINT! It will blow the britches off your next burger! :)
3 quarts chopped cucumbers
3 cups chopped green peppers
3 cups chopped red peppers
1 cup chopped onion
3/4 cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp mustard seed
4 tsp turmeric
4 tsp whole allspice
4 tsp whole cloves
6 cups white vinegar (5 percent)
Yield: About 9 pints
(I put mine up in jelly jars so it works out a bit differently for me) It's a wonderful Christmas gift too!
Add cucumbers, peppers, onions. salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag (in an emergency...gauze pads work great!) Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2" headspace. Adjust lids and process in water bath for 15 minutes.
Let me know how it turns out for you!