In today's canning video, we're making a colorful and tasty sweet pickle relish. Using Lots of fresh ingredients, we'll whip up a small batch and can it up in pint jars. See below for the full recipe.
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Equipment used in this video:
Hot water bath canner
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Canning tool set
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Mesh Strainer Bags:
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Sweet Pickle Relish Recipe:
-4 cups pickling cucumbers, finely chopped
-2 cups red bell pepper, finely chopped
-2 cups yellow or white onion, finely chopped
-3.5 cups sugar
-1 cup cider vinegar
-1 cup white vinegar
-1 tablespoon mustard seed
-1 tablespoon celery seed
-1/4 cup Kosher salt (only for the moisture-removing step)
Put cut up cucumbers, onions, and red pepper in bowl and coat with kosher salt. Then pour ice over top leave for 2 hours (this is step to remove a bunch of the moisture in the vegetables).
Drain water. Rinse with cold water and strain through a mesh bag (squeezing water out, but not squishing the vegetables into mush).
In stock pot or large sauce pan, combine sugar, vinegar, mustard seed, and celery seed. Bring mixture to boil over medium-high heat and stir until sugar is dissolved.
Add vegetables to the liquid and return to boil. Reduce heat and simmer for 10 minutes.
Use slotted spoon or similar to transfer the relish into sterilized jars. Then pour some of the brine liquid over top until the relish is just covered in liquid in the jars. Leave 1/2" headspace.
Process 15 minutes in hot water bath canner.
This is a small batch recipe, and only makes about 1.5 pints. However, there is plenty of brine to just double the vegetables if you want a double batch (8 cups cucumbers, 4 cups bell pepper, 4 cups onion, and 1/2 cup salt for the moisture-removing step).
25 авг 2024
