Homemade Sweet Relish

Here is the wife’s sweet relish. She made a bunch more yesterday and it reminded me some of y’all wanted her recipe.
Now keep in mind we do ours in large volumes so we had to break it down. The measurements are close enough.

12 – Cucumbers chopped to the size you like
6 – Cups of chopped onions
3 – Cups of chopped green bell peppers
3 – Cups of chopped red bell peppers
3/4 – Cup salt
10 1/2 – Cups of sugar, (yep, that’s 10.5 cups of sugar)
3 – Tablespoons of celery seed
3 – Tablespoons of mustard seed
6 – Cups of cider vinegar

Combine cucumbers, onions and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand for 2 hours.
Drain, rinse and drain again.
Combine sugar, spices and vinegar in a large pot, bring to a boil. Add drained vegetables and simmer for 10 minutes.
Pack hot relish into canning jars leaving 1/4″ head space and remove bubbles.
Process in a boiling water bath for 10 minutes.

This makes about 18 to 20 pint jars. 

We don’t hand chop all that. We use a food processor and pulse the bigger chunks to the size we like. You can also use a food grinder at it’s largest setting to make it even easier. 

And that’s it. It is one of the easiest ones we do. She also make hot sweet, dill, hot dill and pickles of all kinds. We also dehydrate the cucumbers with a little seasoning salt for a late night snack and to use in dishes later on.

Today the wife is canning her own Taco Sauce so I could bet this will be Taco Tuesday.

Talk to you tomorrow,
MDR