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Sweet Pickle Relish in a Jar

Yield: about 4 pints
Prep 1 hr Cook 20 mins Stand 2 hrs
Sweet Pickle Relish in a Jar
  • 6  cups  finely chopped cucumbers (seeded if desired)
  • 3  cups  finely chopped green and/or red sweet peppers (3 medium)
  • 3  cups  finely chopped onions (6 medium)
  • 1/4  cup  pickling salt
  • 3  cups  sugar
  • 2  cups  cider vinegar
  • 1  tablespoon  mustard seeds
  • 2  teaspoons  celery seeds
  • 1/2  teaspoon  ground turmeric

1. Combine vegetables in a very large bowl. Sprinkle with salt; add cold water to cover. Let stand at room temperature for 2 hours.

2. Pour vegetable mixture into a colander set in the sink. Rinse with fresh water and drain well.

3. In a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, mustard seeds, celery seeds, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook, uncovered, over medium-high heat for 10 minutes, stirring occasionally.

4. Ladle relish into hot, clean pint canning jars, leaving 1/2-inch head space. Remove air bubbles and wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks.

Nutrition Facts (Sweet Pickle Relish in a Jar)
  • cal. (kcal) 22,
  • carb. (g) 5,
  • sugar (g) 5,
  • vit. C (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • sodium (mg) 218,
  • Potassium (mg) 22,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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