Recipe: Pickle Relish (canning recipe)

You can make some great relishes, both dill and swet ones. My favorite, though, is zucchini relish.

PICKLE RELISH

3 qt. chopped cucumbers
3 cups each of chopped sweet green and red peppers
l cup chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp. each of mustard seed, turmeric, whole allspice and
whole cloves
6 cups white vinegar (5% acidity)

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 boil and fill hot clean jars, leaving l/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR PICKLE RELISH IN A BOILING-WATER CANNER
using pints or half pints only, 10 minutes.

YIELD: About 9 pints

There is a newer dill relish recipe out, but I don't have it on the computer yet.

It is in the Ball Blue Book, and if you don't have a new version, I would highly recommend it! There are so many great recipes in it.

Don't know where you are in Wa, but I got mine at Bimart.