Relish Pickles Canning
Last updated 6/12/2012 12:50:48 AM. Recipe ID 12281. Report a problem with this recipe.
Title: Pickle relish
Categories: Pickles, Canning
Yield: 9 Pints
3 qt Chopped cucumbers
3 c Chopped sweet green peppers
3 c Chopped sweet red peppers
1 c Chopped onions
3/4 c Canning or pickling salt
4 c Ice
8 c Water
2 c Sugar
4 ts Mustard seed
4 ts Turmeric
4 ts Whole allspice
4 ts Whole cloves
6 c White vinegar (5 percent)
Yield: About 9 pints
Procedure: 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. 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-inch
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickle Relish in a boiling-water
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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