- 6-8 lbs of pickling cucumbers (about 25–3 to 4-inches)
- ¼ cup Mrs. Wages® Pickling & Canning Salt
- 2 ½ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
- 2 cups sugar
- 1 pouch Mrs. Wages® Sweet Pickle Relish Mix
PREPARE & PROCESS home canning jars and lids according to
manufacturer’s instructions for sterilized jars. Keep jars hot.
WASH cucumbers and drain. Cut 1/16-inch slice off blossom end and
discard. Cut into 1-inch pieces and place in a food processor. Process into
small pieces (⅛-inch or smaller is best) and place into a bowl. Stir in Mrs.
Wages® Pickling & Canning Salt and mix well. Cover and refrigerate for 2
hours. Drain mixture in a fine strainer to remove excess juice. Do not rinse.
COMBINE Mrs. Wages® White Distilled Vinegar, sugar, water and Mrs.
Wages® Sweet Pickle Relish Mix in a large non-reactive saucepan. Do
not use aluminum. Bring mixture just to boil over medium heat, stirring
constantly. Add prepared cucumbers and simmer 10 minutes, uncovered,
stirring occasionally. Remove from heat.
LADLE hot relish mixture carefully into hot jars, filling evenly. Leave ½-inch
headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
PROCESS pints 15 minutes*, in a boiling water bath canner. Turn off heat,
carefully remove canner lid, and let jars stand for 5 minutes in canner.
Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to
24 hours. Test jars for airtight seals according to manufacturer’s directions. If
jars do not completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor
and crispness. Store properly processed shelf-stable product in a cool place,
and use within 1 year.
