Sweet Pickle Relish

Directions

1To start this pickled relish recipe prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.

2Wash 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 (1/8 inch or smaller is best) and place into a bowl. Stir in kosher salt and mix well. Cover and refrigerate for 2 hours. Drain mixture in a fine strainer to remove excess juice. Do not rinse.

3Combine vinegar, sugar and sweet pickle relish mix into 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.

4Ladle hot relish mixture carefully into hot jars, filling evenly. Leave ½-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

5Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

6When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

7Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.