Homemade Sweet Pickle Relish
Makes about 3 pints
One of the reasons I like homemade pickles is that I get to control the ingredients and make them less sweet and salty than store-bought brands. Besides being good on sandwiches, I love using this pickle relish in my homemade tartar sauce. You need to start this recipe a day ahead because of the salting of the cucumbers. For a different type of relish that is delicious on hot dogs, see the Green Tomato Relish, made with green tomatoes and apples, which is in the similar and related recipes links.
- 8 large cucumbers, peeled and sliced
- 1/4 cup coarse salt, such as kosher
- 3 to 4 red bell peppers, seeded and quartered
- 4 large onions, quartered
- 1-1/2 tablespoons celery seed
- 1-1/2 tablespoons mustard seed
- 2-1/4 to 2-1/2 cups granulated sugar
- 1-1/2 cups distilled white vinegar, at least 5% acidity
Place the sliced cucumbers in a large non-reactive bowl. Add salt and mix well. Cover and place in refrigerator overnight. Drain well before using.
Place the drained cucumbers, peppers and onions in a food processor and process until finely chopped but not puréed. You might have to do this in batches. Place the chopped vegetables in a large pot with the remaining ingredients. Bring to a boil and simmer, uncovered, until mixture is thickened, about 30 minutes; stir occasionally. Taste for seasoning. Place into hot sterilized jars, leaving 1/2-inch headspace, and process in a boiling water canner for 10 minutes at altitudes up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)