Recipe Details
Ingredients
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8mediumcucumbers, chopped
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2mediumonions, chopped
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1mediumred bell pepper, chopped
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1mediumgreen bell pepper, chopped
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½cuppickling salt
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2cupscider vinegar
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1tablespooncelery seed
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1tablespoonmustard seed
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3 ½cupswhite sugar
Cooking Directions
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Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
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Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
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Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
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Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Editor’s Note:
Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe180 | |
Calories18 | |
% Daily Value * | |
Sodium 308mg |
13% |
Total Carbohydrate 5g |
2% |
Dietary Fiber 0g |
0% |
Protein 0g |
0% |
Vitamin C 2mg |
2% |
Calcium 3mg |
0% |
Iron 0mg |
1% |
Potassium 20mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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