Michael's Home Cooking | Homemade Pickle Relish with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 6 years ago | Updated 1 day ago
This is my method for canning homemade sweet pickle relish. See description below for full recipe. I used way too much celery seed in this, oops. This is not the way the USDA recommends canning vegetables, this is the way I do it and use your better judgement.
Ingredients:
7 or 8 cups of ground or chopped cucumbers
4 Tablespoons canning salt
2 cups of ground or chopped onions
2 cups of ground or chopped carrots or red bell peppers
1 teaspoon of celery seed (optional)
2 cups plain vinegar
5 cups white sugar
Canning salt is pure salt with no additives that is a fine grind of salt like table salt.
Use any cucumbers that have never been waxed.
I have made this without any celery seed and I prefer it that way. Why did I use celery seed in this batch, I am dumb and forget things.
Grind your cucumbers, then add your salt and drain for 3 hours. You will have over 4 cups of liquid that drains out.
Grind or chop the rest of your ingredients.
Now cook all ingredients for 25 to 30 minutes.
Fill your clean and hot jars, add your lid, then add the ring and tighten the ring just until barely tight.
Place hot jars onto a thick cloth so that the temperature transfers slowly cooling down.
Within 2 minutes your jars will seal as I describe in the video.
The next day, you can remove the rings and store your relish.
Thank you for watching and do this at your own risk.
Okay here is 2020 and I made this again. I used 8 large cucumbers with one red bell pepper and a jumbo onion. Also the 5 cups of sugar and 2 cups of regular white vinegar. I got 4 pints of wonderful sweet relish. This is such a good recipe. Thank you for watching!
~Michael
This is my method for canning homemade sweet pickle relish. See description below for full recipe. I used way too much celery seed in this, oops. This is not the way the USDA recommends canning vegetables, this is the way I do it and use your better judgement.
Ingredients:
7 or 8 cups of ground or chopped cucumbers
4 Tablespoons canning salt
2 cups of ground or chopped onions
2 cups of ground or chopped carrots or red bell peppers
1 teaspoon of celery seed (optional)
2 cups plain vinegar
5 cups white sugar
Canning salt is pure salt with no additives that is a fine grind of salt like table salt.
Use any cucumbers that have never been waxed.
I have made this without any celery seed and I prefer it that way. Why did I use celery seed in this batch, I am dumb and forget things.
Grind your cucumbers, then add your salt and drain for 3 hours. You will have over 4 cups of liquid that drains out.
Grind or chop the rest of your ingredients.
Now cook all ingredients for 25 to 30 minutes.
Fill your clean and hot jars, add your lid, then add the ring and tighten the ring just until barely tight.
Place hot jars onto a thick cloth so that the temperature transfers slowly cooling down.
Within 2 minutes your jars will seal as I describe in the video.
The next day, you can remove the rings and store your relish.
Thank you for watching and do this at your own risk.
Okay here is 2020 and I made this again. I used 8 large cucumbers with one red bell pepper and a jumbo onion. Also the 5 cups of sugar and 2 cups of regular white vinegar. I got 4 pints of wonderful sweet relish. This is such a good recipe. Thank you for watching!
~Michael
