I’m an avid gardener and the garden is abounding in peppers and cucumbers. So, what do you do with all that produce that you can’t possibly eat? You make relish, of course.
Here’s a great simple recipe:
- 5 cups finely chopped unpeeled pickling cucumbers
- 2 cups finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped celery
- 1/2 cup finely chopped peeled onion
- 1/4 cup pickling salt
- 1 3/4 cups white vinegar
- 1 cup granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
Place all the vegetables and the salt in a stainless steel bowl to mix and then let rest for about 4 hours.
Place your glass jars into the dishwasher and time it so they will be clean and hot right before you’re ready to put the relish into them.
Place the vegetables into a colander and drain out the liquid. Use your hands to squeeze out extra liquid. Next, place the vegetables into a pot along with the sugar, mustard seeds. celery seeds, and vinegar. Bring to a boil, cover, and let simmer for 10 minutes. While that’s boiling get your canning water boiling.
Place the vegetable mix into hot jars. Be sure to dunk the lids and rims into boiling water to sterilize as well, and then place the lids on to the jars. Place the jars into the canning water (which should be at a rolling boil). It will cool a little after you lower the jars. Let it get back to boiling and then let them boil for about 10 minutes.
Take them out carefully and let cool. Listen for the “pop” that indicates the lid has sealed, Later, test the lid by pressing the center to make sure it’s sealed. It shouldn’t give. If it didn’t seal properly, you can try boiling it in the canning water again, or putting it in the fridge to use up right away.
Try your relish on hot dogs and sausages! Yum!