I love to have Pickle Relish on hand for hot dogs, tarter sauce, and hamburgers. You’ll have to offer this Sweet Pickle Relish when you serve beef. It’s a wonderful compliment.
I remember the first year I preserved this Pickle Relish recipe. It was late in the season and I was soooo tired of canning. I had picked up a half bushel of cucumbers for Dill Pickles when I noticed the farmer had a few over grown cucumbers for sale. I ask him what they used such large cucumbers for. His dear wife piped up and said, “For the best Sweet Pickle Relish this side of Kansas.” (I never could figure out what Kansas had to do with it. Oh, well!)
She plopped the cucumbers into a bag… and gave them to me free. She jotted down the recipe on a piece of paper and stuck it into the bag with the cucumbers. Now… what was I to do… let them got to waste?
Oh my… what a blessing in disguise. I’ve not missed very many years that I did not bottle this wonderful Pickle Relish recipe. Try it… you’ll love it.
Sweet Pickle Relish
15 to 20 large over grown cucumbers
4 Large Green Peppers
3 Large Red Peppers
5 Large Onions
Grind all together and boil 10 minutes in 3 quarts of water… then drain well.
Add 4 Teaspoons of Mustard Seed
1 full Teaspoon of Tumeric
3/4 Teaspoon of Ground Cloves
3/4 Teaspoon Celery Seed
4 Cups Sugar
2 Tablespoons Salt (I use canning salt or uniodized salt… so it won’t turn milky looking.)
5 Cups of White Vinegar.
Bring all the ingredients to a boil, turn heat way down, and cook for 10 more minutes.
Fill pint canning jars and place on canning lids and rings. Process in a waterbath canner or steam canner for 15 minutes. I don’t process it longer than that because of all the sugar and vinegar in the recipe… and it was also pre-cooked. I promise… you won’t get a bug and die.
TIP: My grinder is long gone. I use a faster method and it works great. I cut all of my veggies up in chunks. I place them in a blender and fill it with water. I have a pulse button on my blender and I pulse it 5 or 6 times and waa laa…. chopped veggies. Pour everything into a strainer to remove all the water. You may have about 5 or 6 blender loads… but it’s still faster than the old grinder.
When I make Tarter Sauce for fish, I use Miracle Whip and my homemade Sweet Pickle Relish. I have go a bit heavy on the relish ya know. Mmmmm good!
Happy Canning and Preserving!
Kathy Griffiths – Insightful Nana
P.S. You can split the recipe in two just before you bottle it. Add 1/2 cup of prepared mustard to one half of the recipe for a tasty variation.