Sweet pickle relish - country living

5 1-pint jar

Ingredients

Quantity Ingredient
3 quarts Cubed unpeeled cucumbers (remove seeds from the large cucumbers)
2 cups Cubed onions
1 cup Cubed sweet red pepper
⅓ cup Pickling or canning salt
3 cups Sugar
3 cups Cider or distilled white vinegar
2 teaspoons Celery seeds
½ teaspoon Turmeric

Directions

1. In food processor, with chopping blade, process cucumbers, about 3 C at a time, until coarsely chopped. Transfer to very large bowl.

Coarsely chop onions and pepper in food processor and duck, toss with cucumbers in bowl. Stir salt with and 1½ qt water into vegetables; let stand 3 to 4 hours.

2. Meanwhile, prepare five 1-pint jars, lids, and bands for processing following manufacturer's directions.

3. In 4-quart stainless-steel or enamel saucepan, heat sugar, vinegar, celery seeds. and tunnefic to boiling. Drain vegetables in colander; rinse with cold water and press out all excess liquid. Stir drained vegetables into vinegar mixture. Heat to boiling; simmer vegetable mixture, or relish, 10 minutes, stirring occasionally.

4. Ladle relish into hot sterilized jars, leaving ½-inch space at top of jars. Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath for 10 minutes. Cool and label the jars; store in cool, dry place. After opening jar, store the relish in the refrigerator.

Country Living/Sept/90 Scanned & fixed by DP & GG

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