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

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

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.

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Steps:

• Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
• Drain well and press out remaining liquid.
• Combine remaining ingredients and bring to a boil.
• Stir until sugar is dissolved.
• Stir in veg and simmer for 10 minutes.
• Pack into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

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.

Steps:

• In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree.
• 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.
• 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!
• 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.
• Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes.
• 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.

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.