Tangy Sweet Cucumber Relish

Tangy Sweet Cucumber Relish

This tangy sweet cucumber relish is perfect for adding a zesty kick to sandwiches, burgers, and salads. Made with fresh cucumbers, crisp onions, and colorful bell peppers, this relish is a delightful addition to any meal.

Ingredients

• 4 cups cucumbers
• 1 cup onions
• 1 cup bell peppers
• 3 tablespoons pickling salt
• 2 cups vinegar
• 2 teaspoons celery seeds
• 1 teaspoon mustard seeds
• 1 cup sugar

Method

1. In a large bowl, mix diced cucumbers with finely chopped onions and bell peppers. Add pickling salt and enough cold water to cover the veggies completely. Let them soak for about 2 hours, then drain thoroughly using a colander.
2. Inspect six pint jars for any cracks and check the metal rings for rust; discard any damaged ones. Place the jars in simmering water to sterilize while you prepare the relish. Wash new lids and rings in warm, soapy water.
3. In a large, heavy-bottomed pot, combine vinegar, celery seeds, and mustard seeds. Stir in sugar and bring the mixture to a boil, ensuring the sugar dissolves completely, which should take about 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, which may take up to 10 minutes. Once boiling, remove from heat.
4. Carefully pour the hot relish into the sterilized jars, filling them to about 1/4 inch from the top. To remove any trapped air bubbles, run a clean knife or thin spatula around the inside edges of the jars. Wipe the rim with a damp paper towel for a good seal, then place the lids on and screw on the rings tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then gently lower the jars into the pot, ensuring they are spaced 2 inches apart. Add boiling water until it covers the jars by at least 1 inch. Cover the pot and process the jars in boiling water for 10 minutes.
6. After processing, carefully take the jars out of the stockpot and allow them to cool on a clean surface, spacing them a few inches apart for 12 to 24 hours. To check if they sealed properly, press the center of each lid; it should not bounce back. Remove the metal rings for storage and keep the jars in a cool, dark area.