Sweet Pickle Relish

I love this pickle relish on a brat or homemade hamburgers. Add to potato or egg salads as well. A great summer food addition.

This recipe can be processed safely in a Water Bath Canner.

Yield is about 6 pints.

I make this with carrots for color because I usually have lots of carrots. You could substitute red peppers for the same effect.

Prepare

Gather your canning supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
crinkle cutter is optional
towels and dish cloths
ladle

Ingredients

1 quart chopped cucumber
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped carrot
1/4 cup canning salt
3 cups sugar
2 cups cider vinegar
1T celery seed
1T mustard seed

Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)

Procedure

Combine chopped cucumbers, onion, green peppers and carrots in a large bowl.
Sprinkle with salt and cover with cold water.
Let stand for 2 hours.
Drain well. Press out any excess water.

Combine sugar vinegar and spices.
Bring to a boil.
Add well drained vegetables and simmer 10 minutes.

Pack into hot jars leaving 1/4 inch head space.

Wipe rims clean and process according to water bath canning directions.

Process

process pints for 10 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes