Preparing and Canning Relishes
- 3 qts chopped cucumbers
- 3 cups each of chopped sweet green and red peppers
- 1 cup chopped onions
- 3/4 cup canning or pickling salt
- 4 cups ice
- 8 cups water
- 2 cups sugar
- 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
- 6 cups white vinegar (5 percent)
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours.
Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices
in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over
vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean
jars, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickle Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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