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From: Linda (LRuthers)

Date: 7/6/14

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Sweet & Spicy Pickle Relish

Ingredients:
4 c. finely chopped pickling cucumbers
1 c. finely chopped jalapeno pepper
2 c. finely chopped onions  
1 c. finely chopped red bell pepper
1/3 c. Kosher salt
3 ½ c. granulated sugar
2 c. apple cider vinegar
1 T. celery seed
1 T. mustard seed

Directions:

      Place chopped vegetables in a large bowl. Add salt, and cover with cool water. Mix to dissolve salt, cover and let stand for two hours. Drain thoroughly and squeeze out excess water. 

       In a large pot, add sugar, vinegar and spices. Bring to a boil and add drained vegetables. Bring to a boil, lower heat and simmer for 10 minutes. 

       Turn heat off, ladle into sterilized jars to within half an inch of the rims, add sterilized lids and rings. Do not tighten all the way. Place in a large pan with water up to the necks of the jars. Bring to a boil, and process for twenty minutes. Allow to cool. Remove to cooling rack, tighten rings, and check that each jar has sealed. If any don't seal, they should be reprocessed or refrigerated and used within two months. 

      This recipe made me a relish lover. My daughter made this about 8 years ago, and I've been making my own ever since. This is an essential ingredient in every tuna, chicken, turkey, egg, or ham salad...macaroni salad, cole slaw, and deviled eggs. And when I make potato salad, it'll be in that, too. 

      If you like heat, add the seeds and membranes from the jalapenos. This is where the heat is. A few years ago, I used them and the relish won 2nd place at the Ohio County Fair. But Mom said she thought it was a little too hot. This year, I'm leaving them out and we'll see what happens at the fair. 

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     I place the vegetables on a large dish towel to wring out the last of the water. 
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     I capped 'em and put 'em in a boiling water bath for 20 minutes, up to their shoulders [obviously, at different times], and then listened to the summer music of the popping of sealing canned food. It may seem like a lot of work for a small amount, but this lasts me a year, and I even give a jar away once in a while..
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