dawn_mo
Well-known member
I have subtracted part of the cucumbers and subbed chopped fresh jalapenos or habeneros (you need to keep the ratio of veggies to syrup the same, for safety purposes) to this recipe to make a spicy pickle relish. Then try adding some prepared yellow mustard for a delish hot dog-type relish.
Recipe By : Kerr's Blue Book of Canning
4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
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. 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.
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Recipe By : Kerr's Blue Book of Canning
4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
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. 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.
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