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Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickle relish

Pickle relish

By William Schafer, University of Minnesota Extension Food Technologist, emeritus

Reviewed by Deb Botzek-Linn, University of Minnesota Extension educator, 2012.

Recommended Processes

Boiling water bath
Half-pint or pints, 15 minutes

Ingredients

• 3 qts. chopped cucumbers
• 3 cups each of chopped sweet green and red peppers
• 1 cup chopped onions
• ¾ 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%)

Yield: About 9 pints

Procedure

Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and recover 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 boil and fill hot into clean jars, leaving a ½-inch headspace. Adjust lids and process.