Soooooooooooooo grateful to find a channel & someone who makes relish that dosen't Yap yap yap, endless unecessary repetitive talking till I'm ready to switch off., Love the relaxing music, thank you, thank you thank you, 💕
Never made sweet pickle relish before so tried this one and it tasted amazing! Liked how this one has Tapioca starch to thicken it. Gave it to a few members of the family and they all loved it too. Delicious with burgers and also delicious with some mature cheddar cheese 😋 Printed this one off and added it to my recipe folder. Great channel.
I just now got done making this relish , I will never buy store bought again, this recipe is awesome, thank you for sharing ❤❤❤ PS it made 12 , 8oz jars
Hi, Thank you😊 I think It still tastes good without celery. You can omit celery if you can’t eat them and replace the amount with any veggies on this recipe that you like more. For the celery seeds, although it adds flavour, you can just simply omit.
You're welcome 😊 Relish that has been continuously refrigerated will generally stay at best quality for about 1 year. Any sign of spoilage should be discarded.
Hi, I cook the vegetables for about 10 minutes or until it thickened. You don't want to overcook the vegetables especially if you will waterbath them. For full written recipe with step by step instructions please visit my website. maricelsrecipes.com/homemade-sweet-pickle-relish/
Hi Ed. Yes I removed all the seeds because I just like the crunchy part of the cucumbers for my pickle relish. It's optional. You can leave the seeds if the cucumber is fresh and has smaller seeds. I will not recommend to overripe cucumbers, it has developed bigger seeds.
Hi Carol, Sorry for the confusion. I will change it to 2 cups both red and white onion finely chopped. I used both 1.5 large red and 1.5 large white onion or 3 small red and 3 small white onion finely chopped about 2 cups is the equivalent metric measurement of 3 red and white onions combined in this recipe. For the exact metric measurement please visit my website maricelsrecipes.com/homemade-sweet-pickle-relish Thank you
Good video. Be careful here. This advice is NOT valid. " Place the lids and bands in a separate saucepot. Boil for at least 5 minutes just to soften the rubber on lids, then to a low simmer to keep it hot until ready to use. This will give an airtight seal."
Hi there, thank you for your comment and advice. To boil or not to boil the lids will depend on the processing time. According to my research, boil the lids if processing for less than 10 minutes. Since this recipe required 10 minutes of processing time for 250ml jars, then you don't have to boil or sterilize the lids. I think it's always a good idea to sterilize the lids. For more information about home canning guidelines and safety please visit nchfp.uga.edu/publications/publications_usda.html www.canada.ca/en/health-canada/services/general-food-safety-tips/home-canning-safety.html
Hi there, the recipe is in the description box or for a full written/printable recipe. Please visit my website or click this link maricelsrecipes.com/homemade-sweet-pickle-relish/
