Does anyone have a good recipe for making sweet pickle relish? I don't like the store bought sweet relish because it's loaded with preservatives and artificial colors, it tastes yucky. I'd like to start making it at home. I know it's just cucumbers, vinegar and sugar, but it seems like it might be hard to make it come out right.
Here is the recipe I have used for years. It is from the Ball Blue Book.
4 cups (960ml)chopped cucumbers 2 cups (480ml) chopped onions 1 chopped green pepper 1 chopped sweet red pepper 1/4 cup canning salt (DO NOT USE TABLE SALT) will make the cucumbers limp 3 1/2 cups sugar(840ml) 2 cups(840) cider vinegar 1 Tablespoon (15 ml) celey seed 1 Tablespoon mustard seed. Combine cucumbers, onions, green and red peppers in a large bowl. sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press out excess liquid. Combine sugar, vinegar and spices; heat to boiling. Add drained vegetables and simmer 10 minutes. Pack hot into hot pint jars, leaving 1/4 inch (16mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield about 4 pints. *I have a note on my recipe that this amount of liquid makes enough for a double batch of relish. Do not Double the mustard seed though. I use an old fashion grinder to chop vegetables.
Christy, if you will e-mail me I will send you an old time recipe for the relish that is out of this world.I have made it for years and will never change to another recipe. Karen busdrivr AT alltel.net
My mom canned some relish that I believe was bread and butter pickle relish that lasted for years & years. When that ran out she ended up taking cucumber chip pickles we had and chopping them up in the food processor with a little bit of the juice. Tasted just as good. We only use it for hot dogs so it made sense not to have a shipload of it around.
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