Recipe: Pickle Relish (canning recipe)

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)

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 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
half pints or pints, 10 minutes.