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Combine the cucumbers, sweet onion, green and red peppers, and salt in a large bowl. Toss to combine, cover with a kitchen towel, and let stand in a cool area overnight or for at least four hours.
Drain and rinse the vegetables in a colander. Rinse several times, pressing the vegetables with the back of a wooden spoon to remove all liquid and salty residue. Set aside.
Sterilize 6 half-pint jars, lids, and screw rings.
In a medium stainless-steel saucepan, combine the sugar, vinegar, mustard seed, celery seed, and turmeric. Add the vegetables and bring the mixture to a boil. Reduce heat to low, and simmer for 15 minutes.
Pack relish into the jars, leaving 1/2-inch head-space. Use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.
Process for 10 minutes in a boiling water bath.
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