Sweet Pickle Relish Canning Recipe
Use your farm-fresh produce in this easy canning recipe. This sweet pickle relish is amazing!
Servings: 4 pints
Calories: 782kcal
Equipment
- Canning Jars
- Candy or Meat Thermometer
- Food Processor
Ingredients
- 4 cups cucumbers
- 2 cups onions onions
- 1 cup red pepper chopped
- 1/4 cup salt
- 3 1/2 cups sugar
- 1 tbsp celery seed
- 1 tbsp mustard seed
- 2 cups apple cider vinegar
Instructions
- Begin by sterilizing your jars. Preheat oven to 225 degrees F. Set the canning jars on a baking sheet and bake in the oven for at least 20 minutes.
- Fill a small pan with water and add jar lids and rings. Place pan on the stovetop over low to medium heat and bring water to at least 180 degrees. A candy or meat thermometer works great for this
- Using a food processer chop cucumbers, onions, and green and red peppers.
- Place veggies in a large bowl. Sprinkle vegetables with salt and cover with cold water. Allow them to sit for at least 2 hours.
- Rinse and drain thoroughly so you are able to get out as much water as you can.
- Combine sugar, spices and vinegar in a large pot and bring to a boil
- Add the drained vegetables and simmer for about 10 minutes
- Ladle the hot relish into your hot sterilized jars, leaving about ¼ inch at the top. Be sure to remove any air bubbles and secure your lids to the tops of the jars.
Notes
Unopened jars of relish will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1cup | Calories: 782kcal | Carbohydrates: 190g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 7091mg | Potassium: 505mg | Fiber: 4g | Sugar: 182g | Vitamin A: 1262IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 2mg