Sweet Pickle Relish By The Jar Recipes

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SWEET PICKLE RELISH BY THE JAR

Steps:

• In a large non-metal bowl, combine cucumbers, onions, and peppers; toss with salt, then cover with water. Let stand, covered, for two hours.
• Drain vegetables in a colander and rinse with cold water; drain again.
• In a large pot, combine sugar, vinegar, mustard seeds, celery seeds (if using), and turmeric.
• Bring to a boil, stirring until sugar dissolves.
• Add vegetables and return to boiling; reduce heat and simmer, uncovered, until most of the liquid evaporates, about 10 minutes.
• Transfer to a hot sterilized jar and let cool.
• Cover and store in the refrigerator.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GHOST CHILE SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
• Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
• Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.