Sweet Pickle Relish

Recipe View In a large bowl, combine the chopped cucumbers, onions, and bell peppers. Add the pickling salt and cover the vegetables with cold water. Let this mixture soak for 2 hours to draw out excess moisture.

Recipe View Thoroughly drain the soaked vegetables in a colander, pressing gently to remove any remaining water.

Recipe View Prepare your canning jars: Inspect six pint-sized jars for any cracks or rust, discarding any that are defective. Immerse the jars in simmering water to sterilize them. Wash new, unused lids and rings in warm, soapy water.

Recipe View In a large, heavy-bottomed stainless steel pot, pour in the cider vinegar. Add the celery seed and mustard seed. Stir in the sugar and bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved (approximately 2-3 minutes).

Recipe View Add the drained vegetables to the pot and return the mixture to a boil. This may take up to 10 minutes. Once boiling, remove the pot from the heat.

Recipe View Carefully pack the relish into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or thin spatula to run along the inside of each jar, releasing any trapped air bubbles.

Recipe View Wipe the rims of the jars clean with a damp paper towel to remove any residue. Place the lids on the jars and screw the rings on tightly, but not too forcefully.

Recipe View Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar lifter, carefully lower the jars into the boiling water, ensuring they are at least 2 inches apart. Add more boiling water to cover the jars by at least 1 inch.

Recipe View Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes.

Recipe View Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, several inches apart. Let the jars rest undisturbed for 12-24 hours. As they cool, you should hear a 'pop' sound, indicating that the jars have sealed properly.

Recipe View After 12-24 hours, test the seal of each jar by pressing gently on the center of the lid. If the lid does not move up or down, the jar is properly sealed. Remove the rings for storage and store the jars in a cool, dark place.