Homemade Pickled Relish
2 hours 20 minutes
Processing method: Water Bathing
Processing time:Process for 15 minutes (Pints), 20 minutes for Quarts, (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 4 Cups finely chopped cucumbers
- 2 Cups finely chopped sweet peppers red or yellow
- 2 Cups finely chopped onion
- ¼ Cup kosher salt
- 3 ½ Cups sugar
- 2 Cups cider vinegar
- 1 Tablespoon mustard seed
- 1 Tablespoon celery seed
Denali Lids and Rings
It is cucumber season and that means it is time to share our sweet pickled relish recipe! Place chopped cucumbers into food processor and pulse until finely chopped. Measure 4 cups of chopped cucumbers and place in a large bowl.
Remove the seeds from your peppers, add to the food processor, pulse until finely chopped and add 2 cups to your bowl. Next add cold water and salt to the bowl. Lightly stir it up and let the mixture sit for 2 hours. Thoroughly drain the mixture, make sure to press down on the center of the mixture to remove any hidden moisture.
In a large pot combine vinegar, celery seeds, mustard seeds, and stir in sugar. Bring to a boil and keep stirring until sugar is dissolved (2-3 minutes). Then add the drained vegetable mixture and bring back to a boil, simmer for 10 minutes.
Get your clean, hot jars, and fill them up with relish leaving ¼ inch headspace. Remove any air bubbles and seal with your Denali lids and rings. Process your jars in a water bath canner for 15 minutes (adjust based on altitude). Remove, let them cool and check the seals. If the seals are good, just store away until ready to eat!