| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles, Canning |
9 |
Pints |
INGREDIENTS
| 3 |
qt |
Chopped cucumbers |
| 3 |
c |
Chopped sweet green peppers |
| 3 |
c |
Chopped sweet red peppers |
| 1 |
c |
Chopped onions |
| 3/4 |
c |
Canning or pickling salt |
| 4 |
c |
Ice |
| 8 |
c |
Water |
| 2 |
c |
Sugar |
| 4 |
ts |
Mustard seed |
| 4 |
ts |
Turmeric |
| 4 |
ts |
Whole allspice |
| 4 |
ts |
Whole cloves |
| 6 |
c |
White vinegar (5 percent) |
|
|
1,001 – 6,000 ft: 15 min. |
|
|
Above 6,000 ft: 20 min. |
INSTRUCTIONS
Yield: About 9 pints
Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let
stand 4 hours. Drain and re-cover 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 boiling and
fill hot into clean jars, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickle Relish in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 10 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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