Sweet Pickle Relish By Laura Geese Goose Hill Farm In She Recipes

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.

SWEET PICKLE RELISH

Steps:

• 1. In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree.
• 2. Pour the veggies into a large bowl and add your salt. Cover with water and let stand out of the way for about 5 hours.
• 3. After you have let them sit for the desired time, drain well, pressing the mixture to remove all the liquid. This part takes a little while, but be patient....you will love the results!
• 4. Combine the remaining ingredients in a large saucepan, and bring to a boil. Be careful not to take to deep a breath over the pot, the vinegar smell will get strong for a little bit.
• 5. Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes.
• 6. Pack into hot, sterilized jars leaving 1/2 inch head space, always remembering to clean the rim of each jar to remove any relish that may prevent the jars from sealing properly. Process in a water bath canner for 10 minutes.

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 - BY LAURA GEESE; GOOSE HILL FARM; IN SHE

Steps:

• 1. In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree.
• 2. Pour the veggies into a large bowl and add your salt. Cover with water and let stand out of the way for about 5 hours.
• 3. After you have let them sit for the desired time, drain well, pressing the mixture to remove all the liquid. This part takes a little while, but be patient -- you will love the results!
• 4. Combine the remaining ingredients in a large saucepan, and bring to a boil. Be careful not to take to deep a breath over the pot, the vinegar smell will get strong for a little bit.
• 5. Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes.
• 6. Pack into hot, sterilized jars leaving 1/2 inch head space, always remembering to clean the rim of each jar to remove any relish that may prevent the jars from sealing properly. Process in a water bath canner for 10 minutes.