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Location: West Virginia
Posted: Jul/15/2012 8:41 AM PST
I am looking for a good sweet pickle recipe. I love sweet relish and would love to do something else besided pickles with my many many cucumbers lol. Thanks so much.
Posted: Jul/16/2012 4:41 AM PST
Here's my friends recipe... SO very tasty!!!!
10 cups finely chopped unpeeled pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers)
4 cups finely chopped red bell pepper, about 4 large peppers
3 cups finely chopped green bell pepper, about 2 to 3 large peppers
1 cup finely chopped celery, about 4 large ribs
1 cup finely chopped peeled onion, about 2 medium onions
1/2 cup pickling salt
3 1/2 cups white vinegar
2 1/3 cups granulated sugar
4 tablespoons mustard seeds
2 tablespoons celery seeds
Prepare your work area, the canner, jars, and lids.
Put chopped vegetables in a large stainless steel or enamel-lined pot. Stir in the salt, cover, and let stand at room temperature for 4 hours.
Put the vegetables in a large colander and drain. Rinse with cold water. Using your hands, squeeze out excess liquids.
Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat. Add the drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low and simmer for 10 minutes.
Fill prepared jars, leaving a 1/2-inch headspace. Fit lids on jars and screw bands down to fingertip tightness. Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
Makes 12 half-pint jars or about 6 pint jars.
Location: West Virginia
Posted: Jul/16/2012 6:59 AM PST
Thanks so much I will add this to my recipe folder I am starting to create.
Location: Southern California, USA
Posted: Jul/24/2012 10:24 AM PST
If you want to use regular cucumbers instead of Kirby (pickling) cucumbers, here's a tried recipe from my files:
on-sale Refrigerator Relish
Yield: 1 quart (4 pints)
2 red bell peppers
2 green bell peppers
2 cucumbers, seeds removed
1 large sweet onion
2 1/2 Tbs kosher salt
3 cups cider vinegar
2/3 cup sugar
2 tsp dry mustard
2 tsp turmeric
1 1/2 tsp celery seeds
1/2 tsp yellow mustard seeds (heaping)
1 pinch red pepper flakes (optional)
1. Split, de seed the Cucumbers, cut up the Onion and drop them in the food processor to chop. Put the result in a container with the kosher salt in the fridge overnight. Next mornin rinse and drain let them sit in the colander a half hour or so.
2. Split, de seed and put the peppers in the food processor to chop. Drain without rinsing.
3. In a NONreactive pan put the Vinegar, Sugar, spices bring to a boil stirring constantly tll the Sugar is disolved. Add the Peppers, Cucumber, and Onion, turn the fire down and simmer for about 12 min stirring occasionally.
4. At about 10 min, take a bit in a spoon and set it in your freezer to cool fast, shouldn't take but a min. Check it for salt cold. It tastes different from hot. you're happy, ladle it hot into jars,you'll have a bit over a quart to work with.
5. If you want to seal and hot water process, you can put them in the pantry. Or just cap a quart in the back of the fridge.