Canned Goods Pickle Relish

Cucumber Relish

Relish is a traditional North American condiment. It originated as a way to use up an abundance of homegrown vegetables and fruit. This mixed pickle also served as an easy way for our pioneer ancestors to add variety to their plain and basic diets. For best flavour allow jars to stand for 2 weeks before serving. This allows the flavours of all the ingredients to mellow.

Makes approximately 6 – 500 mL (pint) jars

Ingredients:
 1750 mL (7 cups) peeled, finely chopped cucumbers
 1000 mL (4 cups) Each: finely chopped green & red peppers
 500 mL (2 cups) finely chopped celery
 250 mL (1 cup) finely chopped onion
 125 mL (1/2 cup) pickling salt
 550 mL (2 1/4 cups) granulated sugar
 750 mL (3 cups) white vinegar
 45 mL (3 tbsp.) Each: celery seed and mustard seed

Directions:
1. Place required number of clean 500 mL mason jars on a rack in a boiling water canner or large pot. Cover jars with water and heat to a simmer (180°F/82°C). Keep jars hot until ready to use. Set screw bands aside. To ensure a good seal, carefully follow the manufacturer’s directions in preparing lids for use.
2. Combined prepared measured cucumbers, peppers, celery, onions and pickling salt in a large glass or stainless steel bowl. Cover and let stand 4 hours.
3. Drain vegetable mixture through a cheesecloth lined sieve.
4. Rinse with water, drain again squeezing out excess liquid.
5. Combine sugar, vinegar, celery seed and mustard seed in a large stainless steel saucepan.
6. Mix well, bring to a boil. Add vegetables. Stirring frequently return to a boil and boil gently 10 minutes.
7. Fill hot jars with the cucumber mixture to within 1 cm (1/2 inch) of top rim (headspace). Remove air bubbles and adjust headspace.
8. Wipe jar rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Do not overtighten.
9. Place jar in canner and repeat for remaining jars. ensuring they are completely covered with water. Bring to a boil and process 500mL (pint) jars for 10 minutes. Adjust time for Altitude.
10. Remove canner lid. Wait 5 minutes until water is still and no more bubbles rise to the surface. Remove jars without tilting.
11. Cool upright, undisturbed for 24 hours. DO NOT RETIGHTEN screw bands.
12. After cooling check jar seals. Sealed lids curve downward and show no movement when pressed with fingertips. Remove screw bands and dry screw bands and jars with a cloth. Replace screw bands lightly. Any unsealed jars must be refrigerated.
13. Label and store jars in a cool dark place. Use within one year.

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