Sweet pickle relish from the garden.

Sweet pickle relish is a delightful condiment made from finely chopped cucumbers, onions, and bell peppers, combined with sugar, vinegar, and spices. After preparing and cooking the relish, it’s packed into sterilized jars and processed in a boiling water bath for 10 minutes to ensure a proper seal. Once sealed, the jars should be stored in a cool, dark place, where they can last for up to a year. Any jars that do not seal properly should be refrigerated and used within a few weeks. This relish adds a tangy-sweet flavor to sauces, sandwiches, burgers, and hot dogs.

Ingredients

• 4 cups of finely chopped cucumbers
• 2 cups of finely chopped red onions
• 2 cups of finely chopped green or red bell peppers
• 1/4 cup of pickling salt
• 3 1/2 cups of sugar
• 2 cups of white vinegar
• 1 tablespoon of celery seed
• 1 tablespoon of mustard seed

Directions

1. Prepare the Vegetables
   • Combine the cucumbers, onions, and bell peppers in a large bowl.
   • Sprinkle with pickling salt and cover with cold water. Let it sit for 2 hours.
   • Drain the vegetables and rinse thoroughly with cold water. Drain again.
2. Cook the Relish
   • In a large pot, combine the sugar, vinegar, celery seed, and mustard seed. Bring to a boil.
   • Add the drained vegetables and simmer for 10 minutes.
3. Prepare for Canning
   • Sterilize your canning jars and lids by boiling them in water for at least 10 minutes.
   • Keep the jars hot until ready to use.
4. Fill the Jars
   • Pack the hot relish into the sterilized jars, leaving about 1/4 inch of headspace at the top.
   • Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
   • Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until fingertip tight.
5. Process the Jars
   • Place the jars in a boiling water bath canner, ensuring they are completely covered with water.
   • Process the jars for 10 minutes (adjusting for altitude if necessary).
   • Remove the jars and let them cool completely. Check the seals after 24 hours. The lids should not flex up and down when the center is pressed.
6. Store
   • Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use them within a few weeks.