A versatile condiment that can add a sweet and tangy flavor to any dish.
Just over an hour of prep time yields seven half-pint jars for you to enjoy in the coming months.
Chop, discarding pepper stems and seeds; seed cucumbers, if desired.
Credit:CARSON DOWNING
Measure 6 cups of cucumber and 3 cups of peppers.
Peel and chop onions; measure 3 cups.
Combine vegetables in a large bowl.
Sprinkle with salt; add cold water to cover.
Let stand, covered, at room temperature for 2 hours.
Rinse Veggies
Pour vegetable mixture into colander set in sink.
Rinse with fresh water and drain well.
Add drained vegetables; return to boiling.
Process and Can
Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace.
Wipe the jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10 minutes.
Remove the jars from the canner; cool jars on racks.
Dill pickle relish is tangy and savory, while sweet relish has a pronounced sweetness.
Whether you’d like to peel the cucumbers is up to you.
For a smoother texture and more consistent appearance, you’re free to peel before chopping the cucumbers.
The skin can also be left on if preferred.
While you could use a food processor to chop the vegetables, chopping by hand is preferred.
Using a food processor may result in an uneven texture, or mushy vegetables.
2,000 calories a day is used for general nutrition advice.
