How many cups of cucumbers do you think it should be after its chopped? My kids and I made this yesterday and enjoyed it today. My daughter loves relish and was so excited to have made this. Thank you for the recipe, very helpful. I have a recipe similar to yours from a church cookbook, but it just says to put in jars and seal. It does not say to waterbath them.
Is it okay to do this as you fill the jars right from the kettle while it is boiling hot and seal them right away.. Ruth Schley. You absolutely should be waterbathing them, it is the safest way to can them. Otherwise you could make them into refrigerator pickles. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Instructions Trim ends of the cucumbers and cut lengthwise.
Remove any seeds and cut into chunks. Dice the onion In a large bowl or pot, combine the cucumber, onion, and salt. In a mesh sieve or cheese cloth lined colander, drain the cucumbers and onions. Bring to a boil. Add the drained cucumbers and onion. Return the brine to a boil and simmer for 10 minutes. Wipe rims and place on lids. Remove the relish from the canner and let sit, undisturbed, until cool.
Check for a good seal before storing. Billy on October 24, at pm. Acquanette on November 3, at pm. Jane on July 24, at pm. Just finished a batch of relish, looks really good! Thank you for the recipe! Vickie Graham on July 14, at am.
Bonnie on August 15, at pm. Grace on September 23, at am. If you have processed it in the water bath it is shelf stable for about a year or more Reply.
Roberta on July 18, at am. Sarah Toney on July 18, at pm. This is the weight of the cucumber before you do anything to them :. Kathy on August 8, at am. Sarah Toney on August 10, at am. You do not need to rinse. Step on June 21, at pm.
Is the lbs of cucumbers before or after they are cut up? Carol on July 16, at pm. Can you freeze it? NinaRae on July 16, at pm. How many pints will this recipe make? Wicche on November 28, at am. Neva on July 25, at pm.
Dianna on August 10, at pm. Ronda on August 21, at pm. Roswitha Hardin on August 4, at pm. I prefer to peel them since the peel is fairly tough. So peel the cucumbers and thinly slice them lengthwise. Slice them into strips, discarding the inner strip of seeds. Then very finely dice the cucumbers.
Very finely dice the onions, garlic and red bell pepper. I prefer to just do it by hand. Place the diced vegetables in a large bowl along with the salt. Cover with water and let it sit for at least 6 hours or overnight.
Ignore the fact that some of the cucumber peels are on. The second batch I made I peeled the cucumbers and the result was better. Put the sugar, vinegar and spices in a large stock pot and bring it to a boil. Reduce the heat to a low boil and simmer for 5 minutes. Add the mixture to the stock pot. Return to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes.
Discard the bay leaves. Wipe the rims of the jars clean and seal tightly with the lids. Process the jars in a boiling water bath for 10 minutes.
Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit. Want to make your recipe however the recipe says salt…. Can you confirm if that is pickling salt. Thank you. And of course, not surprisingly we emptied that jar of sweet relish in just a couple of days. Because I was not capable of leaving the sweet pickle relish unopened in my pantry for much longer than a week.
So I have kept that sweet and sour cinnamon flavored green relish tucked away in my brain since then. You taste something while you are traveling and that flavor stays with you for ages? This relish is exactly that. I have always tried to find this sweet and sour relish whenever I would walk by a more international supermarket, even while we were traveling. Up until the moment that I had to clean out my fridge because we were going away on another holiday again.
And I still had half a jar of sweet and sour pickled gherkins left that we needed to eat. I also added those pickled mustard seeds that usually sit right at the bottom of the jar, which turned out to be a great idea. Also a dollop of mustard, a sprinkle onion powder and caster sugar went into it. Until I reached the flavor that I was looking for. Right there and then I realised that my this heavenly relish that I had missed for so long… It was just there lurking in my fridge for all those years.
And I was totally flabbergasted. That day I put some of that freshly made sweet pickle relish on a coleslaw hotdog. And I used the rest of it as an extra topping for my homemade pork belly tacos with sauerkraut the day after.
You can find how to properly sterilize glass jars for canning here! Then you should also check out my post about how to pickle cabbage and other vegetables for later!
Pickled cabbage also makes a lovely topping for tacos, hotdogs and burgers! Or how about my quick and easy 30 minute homemade piccalilly pickles! My homemade sweet pickle relish recipe: ready in 5 minutes!!
A great topping for hot dogs, tacos or burgers! Then add the caster sugar and ground cinnamon. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder.
Season with a little pepper to taste. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary.
You can store the sweet pickle relish in the fridge for up to 2 weeks. Like I already mentioned above, it is a great dipping sauce for fried nuggets and such. Which makes it a delicious appetizer as well. There is this type of cold cut platter in the UK that comes to mind now.
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