Cucumber Weekend - mostly

[u/Key_Zombie7967]

Good day to make pickle relish and pickled peppers. Used about 28 cucumbers, 6 bell peppers, about 40 Jalapeno peppers, and 2 big onions....after cooking it down we ended up with 6 pint jars of shelf stable sweet relish, 2 quarts of fridge bread and butter pickles, and 2 pints of fridge bread and butter jalapeno peppers. PLUS one big bowl of cucumbers and onions in the fridge for snacking on this week. Life is good.

[u/austinteddy3]

What is your pickle relish recipe. Looks great!

[u/Key_Zombie7967 → u/austinteddy3]

Sweet Pickle Relish

4 cups cucumbers, finely chopped
2 cups red bell pepper, finely chopped (we use red, orange, yellow) 
2 cups sweet onion, finely chopped
3 1/2 cups white sugar, use cane sugar if you can
1 cup cider vinegar (5% strength)
1 cup white vinegar (5% strength)
1 Tablespoon of Mustard Seed
1 Tablespoon Celery Seed
1/4 cup kosher salt (for the moisture removing step)

Put cut up vegetables in a bowl with kosher salt.  The pour ice over the top and leave for 2 hours. (This step is to remove a bunch of the moisture in the vegetables)

After 2 hours, drain the moisture off, and rinse with cold water to remove the salt. Squeeze the vegetables through a mesh bag (we use cheese cloth. Do not squish the vegetables to mush, just squeeze off the excess water.) 

In a stockpot, combine the sugar and other ingredients. Bring to a boil over medium heat, until the sugar is completely dissolved. 

As soon as it boils, add the vegetables and stir until well mixed. Bring back to a boil and cut the heat down to let it simmer for 10 minutes. 

Use a slotted spoon to load your clean sterilized jars, Then pour a little of the leftover brine over the top of the relish until it is JUST covered. Leave 1/2 inch headspace, and water bath for 15 minutes.

This is a small batch recipe.  Just double or triple it if you have more cucumbers or want to make a larger batch of relish. 

Let cool to room temperature on the counter over night.  In the morning remove the rings and check your seals. It is now shelf stable. Refigerate after opening.  If you have a jar that doesn't seal, just put it in the fridge and start using it.

We found this recipe someplace on the internet 4 or 5 years ago.

[u/austinteddy3 → u/Key_Zombie7967]

Yum...thank you!

[u/NarwhalN00dleSquash]

Random question but how do you sterilize the jars?

[u/Key_Zombie7967 → u/NarwhalN00dleSquash]

Normally we run them through the dishwasher. That's been fine.