Rating: 4 stars
46 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5
  • 46 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
1 hr
cook:
10 mins
stand:
2 hrs
total:
3 hrs 10 mins
Servings:
98
Yield:
7 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

29 calories; carbohydrates 7g; vitamin a 10.3RE; vitamin c 4.1mg; sodium 131mg.
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