Sweet Pickle Relish By The Jar Recipes

SWEET PICKLE RELISH

Steps:

• To sterilize your jars, preheat the oven to 225° F. Place jars on a baking sheet and bake in oven for at least 20 minutes.When the jars are about done, fill a small saucepan with water and add jar lids and rings. Place on the stovetop over low to medium heat and bring water to 180° F.
• Combine chopped cucumbers, onions and green and red peppers in a large bowl.
• Sprinkle with sea salt and cover with cold water. Allow it to sit for 2 hours.
• Rinse and drain thoroughly, making sure to strain all of the extra water out so you don't end up with soupy relish.
• Combine sugar, spices and vinegar in a large pot and bring to a rolling boil. Add drained vegetables and simmer for about 10 minutes.
• Pack relish into your hot jars, leaving about ¼ inch at the top. Remove any air bubbles, wipe jar rims and secure hot jar lids and rings on the tops of the jars.
• Add jars to a large pan of boiling water using jar lifters. There should be about 1" of water covering the jars. If there is more than that, remove some with a ladle. Cover with lid.Process for 10 minutes, then lift jars out using jar lifters. Set the jars of homemade relish on a clean towel or heat-safe surface to 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.

SWEET PICKLE RELISH

Steps:

• Mix vegetables together with salt and let set for about 3 hours. Run cold water over and rinse really well. Let stand in a colander for about 1 hour as to get most of the water out. I use a cone shaped jam/jelly colander and then press down on the vegetables occaisonally to get more water out. Place well drained vegetables in a kettle. Add remaining ingredients and gently boil for 20 minutes. Place in sterilized jars and seal.