Wednesday, June 26, 2013

Sweet! Pickle Relish.

I may have a lot of hobbies (cooking, quilting, photography, gardening, hiking, blogging . . . should I go on?), but they run in streaks.  After spending hours on end in the garden, I now seem to be on a roll in the kitchen.  After making cinnamon rolls, blueberry coffee cake, and bread and butter pickles, I was back at it this morning canning sweet pickle relish.


The little glass jars look so cute in my pantry.


We will crack a jar open in a few weeks to see how the flavor develops.  If we like it, the recipe will definitely make my list of go to cucumber recipes for my fall crop.

Sweet Pickle Relish
  • 10 pickling cucumbers
  • 1/2 red bell pepper
  • 1 whole green bell pepper
  • 1 large white onion
  • 1/4 cup pickling salt
  • 1/2 cup white vinegar
  • 1 1/2 tsp cornstarch
  • 1 tsp brown mustard seed
  • 1 tsp celery seed
  • 1 tsp turmeric
  • 3/4 cup + 2 Tablespoons sugar
Chop vegetables into very small dice and place in a large ceramic bowl.  Sprinkle with salt and toss to distribute with 1 cup of cold water.  Cover and refrigerate over night.  In the morning, pour off accumulated liquid and rinse the vegetables in a colander.  Put the colander in a bowl and put it back in the refrigerator to drain.  After an hour or so, remove the bowl, rinse again, and squeeze as much moisture as you can from the vegetables.

Make a brine by mixing vinegar, cornstarch, sugar, and spices in a pot.  Bring to a gentle boil, stirring to dissolve the sugar.  Add the vegetables and bring back to a boil.  Simmer for 10 minutes uncovered.  Can following water bath steps leaving 1/2 inch of head space and processing for 10 minutes.  Makes 4 half pints.