How to can Sweet Pickle Relish ~ Easy Summer Recipe
Each year we put in a garden, we watch the plants grow, and blossoms and eagerly await the first picking of vegetables. It seems like it takes forever for the first harvest, but then a few weeks later you have veggies coming out of your ears. More than you can eat, that is when it is time to start canning so you can enjoy your harvest all year long. Sweet pickle relish is easy to make, and a great way to use and preserve produce from the garden. It is also nice to bring as a gift when someone invites you over to a bbq as a thank you gift.
1 quart chopped cucumbers (about 4 medium)
2 cups chopped onions (about 2 medium)
1 cup chopped sweet, green pepper (about 1 medium)
1 cup chopped sweet, red pepper (about 1 medium)
1/4 cup salt
3 1/2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 cups cider vinegar
I used the FRESHTech canning system for simple and worry-free canning, however you can also use the water bath method as well. Directions for water bath method are below.
Prepare your jars by sterilizing
Preheat oven to 225 degrees F. Place jars on a baking sheet and bake in oven for at least 20 minutes to sterilize. Or you can put them in your dishwater and run on a sanitize hot cycle.
Fill a small saucepan with water and add jar lids and rings. Place on the stovetop over low to medium heat and bring water to 180 degrees. A candy or meat thermometer works great for this
Combine cucumbers, onions, green & red peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand for 2 hours.
Drain, rinse and drain thoroughly getting out as much water as you can.
Combine sugar, spices and vinegar in a large pot and bring to a boil
Add drained vegetables and simmer for about 10 minutes
Pack hot relish into your hot sterilized jars, leaving about ¼ inch at the top. Be sure to remove any air bubbles and secure your lids on the to tops of the jars.
This will make about 4 pints or 8 half pints
Water Bath Directions:
Add jars to into large pan of boiling water using jar lifters. There should be about 1″ of water covering the jars. If there is too much, remove some with a ladle. Cover with lid.
Process for 10 minutes, then lift jars out using jar lifters. Set them on a clean towel to cool. Lids will be slightly concave (curving down in the center) when they are sealed.
Note: Unopened jars of pickles will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.
Here are the basics to help you get started:
- Pot Made in USA
- 21.5-Quart Capacity
- Holds 7 one-quart jars, 9 one-pint jars or 13 half-pint jars
- Provides excellent heat distribution
- Dishwasher safe
- Capture summer fruits and vegetables at their prime by canning at home
- Six essential tools for canning and dehydrating
- Vinyl coated tongs to safely remove hot jars and lids
- Magnetic lid lifter removes canning lids from hot water
- Extra wide mouth canning funnel
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the “bible” of home preserving.
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
- Ball wide mouth pint jar
- Ideal for preserving jams, jellies sauces, mustard & flavored vinegar
- Custom time tested ceiling compound help ensure a quality seal with each lid
- New brushed silver design on the outside lid matched kitchen designs
- Refrigerate up to 3 weeks, freeze up to 1 year, fresh preserve and store up to 1 year
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