4 Cups Chopped Cucumbers (about 4 Medium)
2 Cups Chopped Onion
1 Chopped Green Pepper
1 Chopped Sweet Red Pepper
1/4 Cups Salt
3 1/2 Cups Sugar
2 Cups Cider Vinegar (5%)
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
Combine Cucumbers, onions, green peppers and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand two hours.
Drain thoroughly; press out excess liquid. Combine Sugar, vinegar and spices; heat to boiling. Add drained vegetables and simmer 10 minutes.
Pack hot into hot half-pint jars, leaving 1/2 inch head space. Remove air bubbles. Wipe rims. Adjust lids. Process 10 Minutes in Boiling Water Bath.
This recipe comes from the Cooperative Extension of The University of Georgia and is in a book called “SO EASY TO PRESERVE”. I would highly recommend this book to anyone who plans on putting their food up. First of all the recipes have all been tested so you know they are safe and second of all the instructions are easy and the book includes tips, hints and even helps with problems and solving them. Whether you are a novice or an expert in canning I think you’d like this book. There are sections on canning, pickling products, jellied products freezing and drying!
If you have never canned before here are a few helpful hints. First of all you need to wash and sterilize your jars. I do this after I’ve got all the vegetables chopped and they are in the pot soaking for those two hours. It is important to make sure your kitchen is clean, particularly the sink before you start and then in between steps. I wash the sink first and sanitize it using one tablespoon of bleach for one gallon of water. I wash all areas in and around the sink, including the water spout and also the drains and drain stoppers. Then I wash all my vegetables and get them ready for the pot. After this is done, I wash and sanitize the sink again! The directions for canning tell you to wash your jars in hot soapy water, rinse and then boil in your canner. I happen to have a sanitizing option on my dishwasher so I put them in that. If you dont’ have this option you will need to boil them. Wash the rims, and covers as well and place in hot water but do not boil them.
When the vegetables have soaked for the two hours put them in a colander and rinse them thoroughly. The instructions in the recipe do not tell you to rinse them but I have found if I don’t the relish is a bit too salty for us!
