#picklerelish #cucumberrelish #relishrecipes
Welcome back to our homestead kitchen! Today I'm going to share with you how I make cucumber relish or "pickle relish" as some say. I'm TRIPLING this recipe & using 1/2 pint jars. I ended up with (41) 1/2 pints of relish! If you are doing a single recipe with pint jars, this recipe will yield abut 6 pints.
AMAZON ITEMS USED IN TODAY'S VIDEO:
Farberware glass water kettle: [ Ссылка ] (Amazon)
Reusable Tattler lids (regular mouth): [ Ссылка ] (Amazon)
Reusable Tattler lids (wide mouth): [ Ссылка ] (Amazon)
Pickle fresh granules: [ Ссылка ] (Amazon)
1/2 pint mason jars: [ Ссылка ] (Amazon)
Canning supply kit: [ Ссылка ] (Amazon)
Water bath canning pot with rack: [ Ссылка ] (Amazon)
Vinegar 5% acidity: [ Ссылка ] (Amazon)
Mustard seeds: [ Ссылка ] (Amazon)
Whole all spice: [ Ссылка ] (Amazon)
Whole cloves: [ Ссылка ] (Amazon)
Cinnamon sticks: [ Ссылка ] (Amazon)
Ground turmeric: [ Ссылка ] (Amazon)
Pickling salt: [ Ссылка ] (Amazon)
Brown sugar: [ Ссылка ] (Amazon)
Here's what you'll need:
2 quarts chopped cucumbers (about 8 medium)
2 cups chopped green bell peppers (about 2 large)
2 cups chopped red bell peppers (about 2 large)
1 cup chopped onions (about 1 medium)
1 TBS turmeric
1/2 cup pickling salt
4 quarts water (divided)
1-1/2 cups brown sugar
1 quart vinegar (5% acidity)
2 sticks cinnamon
1 TBS mustard seeds
2 tsp whole spice
2 tsp whole cloves
Pickle fresh granules (optional)
How to make it:
PREP:
1. Wash all of your veggies well & slice 'em & dice 'em.
2. Add them to a large pot or bowl.
3. Sprinkle the turmeric on top of the veggies, mix well.
4. In a separate bowl or pot combine 2 quarts water with the pickling salt & stir until it's dissolved.
5. Pour salted water over the vegetables.
6. Cover, let rest in the refrigerator for 3 to 4 hours.
7. Drain the veggies, and add 2 more quarts of fresh water over the vegetables.
8. Cover & let rest in the refrigerator again, for 1 hour.
9. Drain the veggies.
10. Combine whole spices in spice bag & tie:
-cinnamon
-whole all spice
-mustard seeds
-whole cloves
COOK:
1. Combine spice bag, sugar and vinegar in a pot.
2. Bring to a boil until sugar dissolves & then reduce heat to a simmer.
3. Pour hot pickling liquid over the vegetables.
4. Cover & let rest in the refrigerator for 12-18 hours.
5. Bring mixture to a boil, stirring frequently to prevent scorching.
6. Reduce heat & simmer at about 180 degrees.
7. Get your hot water bath canner ready & start warming the water to a simmer.
FILL:
1. Pack hot relish in your clean hot jars, leaving 1/2 inch head space at the top of each jar.
2. Add 1/8 tsp of pickle fresh granules to each jar. (optional)
3. Remove air bubbles & wipe the jar rims clean.
4. Add your lids and rings.
5. Lower your jars in the water bath canner. Ensuring that the jars are submerged completely. Water must cover jars by 1 inch.
6. Adjust heat to medium high, cover the canner and bring to a boil.
7. Once the water is at a rapid boil, process pints or 1/2 pints for 10 minutes.
8. Once your processing time is done, turn off the heat & remove the lid. Allow the jars to sit for 5 minutes before removing from canner.
9. Remove jars & set on a towel to cool for at least 12 hours before removing the rings.
Reusable tattler lid notes:
1) When packing the jars & adding your lids & rings, do not tighten rings as you would with metal lids. Add your rings but barely tighten them. If you tighten too much, they won't seal properly.
2) Once you remove your jars from the canner, you'll need to use a towel & tighten down the rings where you used tattler lids. If you do not tighten the rings after processing, they may not seal properly.
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