Ingredients with Measurements:
- 4 cups finely chopped cucumbers
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 1/4 cup pickling salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
Special equipment needed:
- Large mixing bowl
- Colander
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped cucumbers, red bell pepper, and onion. Sprinkle with pickling salt and stir well. Cover and let sit for 2 hours.
2. After 2 hours, drain the vegetables in a colander and rinse well with cold water. Drain again and set aside.
3. In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring to a boil over medium-high heat, stirring occasionally.
4. Add the drained vegetables to the pot and stir well. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
5. Using a canning funnel, ladle the hot relish into hot, sterilized canning jars, leaving 1/2 inch of headspace. Wipe the rims clean with a damp cloth and place the lids and bands on the jars.
6. Using a jar lifter, place the jars in a water bath canner and process for 10 minutes. Remove the jars from the canner and let cool on a wire rack.
- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for boiling
- Medium-low heat for simmering
Serving size:
- This recipe makes approximately 4 pints of sweet pickle relish.
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 20
- Total fat: 0g
- Sodium: 75mg
- Total carbohydrate: 5g
- Sugars: 4g
- Protein: 0g
Substitutions for ingredients:
- You can use yellow or green bell pepper instead of red bell pepper.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey or brown sugar instead of granulated sugar.
Variations:
- Add diced jalapeno peppers for a spicy relish.
- Add diced carrots for a colorful relish.
- Add diced pineapple for a tropical twist.
Tips and tricks:
- Use a mandoline or food processor to finely chop the vegetables.
- Use a non-reactive pot, such as stainless steel or enamel-coated cast iron, to prevent discoloration of the relish.
- Use a canning funnel to prevent spills and ensure accurate filling of the jars.
- Use a jar lifter to safely remove the hot jars from the canner.
- Label the jars with the date and contents for easy identification.
Storage instructions:
- Store the jars of sweet pickle relish in a cool, dark place for up to 1 year.
Reheating instructions:
- Sweet pickle relish does not need to be reheated before serving.
Presentation ideas:
- Serve sweet pickle relish as a condiment for hot dogs, hamburgers, or sandwiches.
- Use sweet pickle relish as a topping for deviled eggs or potato salad.
- Mix sweet pickle relish with cream cheese for a tasty dip.
Garnishes:
- Garnish sweet pickle relish with fresh herbs, such as parsley or cilantro.
Pairings:
- Sweet pickle relish pairs well with grilled meats, such as chicken or pork.
- Sweet pickle relish pairs well with cheese and crackers.
Suggested side dishes:
- Serve sweet pickle relish with coleslaw or baked beans.
Troubleshooting advice:
- If the relish is too watery, drain the vegetables longer or reduce the amount of vinegar.
Food safety advice:
- Follow proper canning procedures to ensure the safety of the relish.
- Discard any jars that do not seal properly.
Food history:
- Pickling and canning were popular methods of preserving food before refrigeration became widely available.
Flavor profiles:
- Sweet pickle relish is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve sweet pickle relish chilled or at room temperature.
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