Sweet Pickle Relish

If you prefer not to can all of these pickles in jars, refrigerate the extra in a covered container and plan to use them within 2 weeks.

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4.0 by 36 people

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  • Makes: 98 servings
  • Serving Size: 1 tablespoon
  • Makes: 7 half-pints
  • Prep: 1 hr
  • Cook: 10 mins
  • Stand: 2 hrs

Sweet Pickle Relish

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4.0 by 36 people

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Directions

  1. Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
  2. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
  3. In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
  4. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool jars on racks.
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Nutrition Facts (Sweet Pickle Relish)

  • Per serving:
  • 29 kcal cal.,
  • 131 mg sodium,
  • 7 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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36 Ratings

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