Amazing Sweet Relish

 

This sweet relish is a family favorite!  There are so many ways to use it.  We add it to tuna with mayo for sandwiches or to scoop up with a cracker.  I'm going to share a macaroni salad using this sweet relish that is a  family favorite.  You can put it on hot dogs, hamburgers, sandwiches, or as an appetizer on crackers and cheese.

Some important info when pickling:

• Use stainless steel pots and utensils
• Only use canning salt not table salt
• Use distilled water for the brine

Recipe (Ball Blue Book)

Yield 8 half pint jars or 4 pints.  I double this when making it.

• 1 quart chopped pickling cucumbers
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/4 cup canning or pickling salt
• 3 1/2 cups sugar
• 1 Tbs celery seed
• 1 Tbs mustard seed
• 2 cups Apple Cider vinegar at least 5% acidity
• Ball pickle crisp (optional)

Prep:  Wash and trim ends off of cucumbers. I use a multi chopper for cucumbers, peppers and onion.  It makes even dices and is fast. 

Multi Chopper

 

Combine cucumbers, peppers, and onions in a large bowl.  Sprinkle pickling salt over and cover with distilled water for 2 hours.

Drain vegetables. Rinse under cold water.  This removes the salt.

Cook:  Combine sugar, spices, and vinegar in a large saucepan.  Bring mixture to a simmer, add vegetables and simmer 10 minutes.

Fill:  Pack hot relish into hot jar leaving 1/2 inch head space.  Add 1/16 teaspoon Pickle Crisp to half pint jars or 1/8th to pint jars.

Remove air bubbles.  Clean jar rim.  Center lid on jar and adjust band.  Place jar on rack in canner with simmering water.  Process for 10 minutes adjusting for altitude by adding the time below for your altitude.

1000-3000 5 minutes

3001-6000 10 minutes

6001-8000 15 minutes

8001-10,000 20 minutes

Place jar on the rack in boiling water canner with simmering water.

Process:  Water in the canner must cover jars by 1 inch.  Turn off heat and remove cover.  Remove canner lid and leave for 10 minutes.  Remove jars from canner.  Cool and then remove lids to store.

Macaroni Salad

1 cup elbow macaroni

3/4 cup cubed cheddar cheese

1/2 cup thinly sliced celery

1/2 cup frozen peas

1/2 cup thinly sliced radishes (optional)

2 Tbs thinly sliced green onions or 2 Tbs diced onions

1/2 cup mayo

1/4 to 1/2 cup sweet pickle relish

2 Tbs milk

2 Tbs mustard

1/4 tsp salt

Dash of pepper

2-3 hard boiled eggs coarsely chopped

Cook pasta and rinse with cold water.  In a large bowl combine cooled pasta, cheese, celery, peas, radishes and onions.

Mix dressing in a small bowl: mayo, relish, milk, mustard, salt and pepper.

Pour dressing over pasta.  Add chopped eggs and lightly mix.  Chill for 4 hours and serve. (Better Homes and Garden Cook Book)

 

This Multi Chopper is in my top 10 favorite gadgets.  It makes dicing onions, peppers, cucumbers  for canning a quick and easy.  It has other blades and uses that you will love.