SWEET PICKLE RELISH I love this pickle relish on brats or homemade hamburgers. Add to potato or egg salad as well. It makes a great summer food addition. Yields about 6 pints. Ingredients
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1 quart chopped cucumber 2 cups chopped onion 1 cup chopped green pepper 1 cup chopped red pepper 1/4 cup canning salt 3 1/2 cups sugar 2 cups cider vinegar 1 Tbsp. celery seed 1 Tbsp. mustard seed
Supplies
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Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool
3. Let stand 2 hours. 4. Drain well, pressing out excess water. 5. Mix sugar, vinegar, and spices and bring to a boil. 6. Add well-drained vegetables to vinegar mixture. Simmer 10 minutes. 7. Pack into hot jars, leaving 1/4” headspace. 8. Remove air bubbles, wipe rims clean, and place seals and rings. 9. Place jars in the warm canner. 10. Process according to chart below. Processing Times for Water Bath Canner (Hot Pack) Altitude
Pints
Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Combine vegetables in a large bowl. 2. Sprinkle with salt and cover with cold water.
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PICKLES & CONDIMENTS
0-1,000 ft
10 minutes
1,001-3,000 ft
15 minutes
3,001-6,000 ft
20 minutes
Above 6,000 ft
25 minutes
