Pickle Relish

Recipe Ingredients

3		Chopped cucumbers
3 cups	438g / 15oz	Chopped sweet green peppers
3 cups	438g / 15oz	Chopped sweet red peppers
1 cup	62g / 2.2oz	Chopped onions
3/4 cup	177ml	Canning or pickling salt
4 cups	948ml	Ice
8 cups	1896ml	Water
2 cups	396g / 13oz	Sugar
4 teaspoons	20ml	Mustard seed
4 teaspoons	20ml	Turmeric
4 teaspoons	20ml	Whole allspice
4 teaspoons	20ml	Whole cloves
6 cups	1422ml	White vinegar - (5 percent)

Recipe Instructions

Yield: About 9 pints Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickle Relish in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

USDA Agriculture Information Bulletin No. 539 (rev. 1994)

Source:
Emeril Lagasse

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