Making homemade relish and canning

Here is what you need to make Sweet Relish:

  • 2 Tablespoons of vinegar
  • 2 qts cucumbers (Skinned and chopped to size of French fries)
  • 2 tablespoon salt
  • 1 qt onions– chopped
  • 3 green bell peppers-chopped
  • 3 red bell peppers-chopped
  • 1 large can pimento
Before you begin, be sure to have all the canning tools you’ll need ready. You will need a jar funnel, jar tongs, clean jars, lids and bands, a ladle, colander and several cooking pots.

Rinse or soak (store bought has wax coating) all vegetables, (depends if you grew them organic or store bought) if your soaking about 2 tablespoons of vinegar to a sink, let sit for about 15 mins. Peel and chop ends off the cucumbers and compost ends.

        

After removing end or bad parts. I had to cut them to a size to fit in the vegetable cutter.

I use a nifty French fry cutter to slice my cucumbers and onion into thin strips. You could do it by hand, or with a mandolin, I did before takes a long time! I was doing a lot of chopping and slicing and dicing and so I bought this and use it practically every day!

I forgot to take pictures of the onion cutting, peel cut off ends, cut in half, place the cut side in the side of the cutter-so the rounded side touches the blade(CAREFULL not to cut yourself, I have its not pretty lol)It will dice and cut them at the same time..

Dice up thestrips  with a large knife, then drop them into a large bowl, big enough to hold all the chopped cukes, peppers and onions. Put aside and start chopping the other stuff.

Cut off the tops of the peppers. Remove the stem from the top you just cut off. Slice into strips. And then dice them up.

Don’t forget to throw them stems in your composter.

Toss to mix well, add 2 tablespoons of salt and cover in water., then stir, cover and refrigerate; let stand at least 6 hours or overnight, stirring occasionally, if possible.

Drain well, stirring occasionally to release as much liquid as possible, but do not rinse.

INGREDIENTS: For the Syrup:

Last

  • 1 quart of white or cider vinegar
  • 1/4 teaspoon of red pepper flakes, or to taste, optional.
  • 4 cups of granulated sugar
  •  
  • 2 teaspoons of finely minced garlic
  •  
  • 2 tablespoons of mustard seed
  •  
  • 2 tablespoons of celery seed
  •  
  • 1/2 teaspoon of turmeric
Directions:
  1. In a large pot, mix together the vinegar (white or cider), sugar, garlic, mustard seed, celery seed, and turmeric.
  1. Bring to a boil, stirring regularly until sugar is dissolved.
  1. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes.
  1. Use a slotted spoon to transfer relish into sterilized jars, leaving head space and top off with syrup, wipe rim of jar clean, then tighten band over to seal.
  1. Seal, refrigerate, or process for canning.
If using standard canning practices process for 15 minutes in a boiling-water canner.
Canning Directions:
  1. Using the jar tongs, lift jar and put into the hot water canner. Cover with lid and boil for 15 minutes.
  1. When 10 minutes are up, carefully remove lid, then use jar tongs to lift each jar, wipe to dry and clean , place them in a area where they can cool overnight.
  1. Cover jars with a towel to prevent them from cooling too fast.
  1. In the morning, press the top of each jar and make sure the vacuum seal worked.
  1. If the lid pops up and down, boil again in the hot water canner for another 10 minutes, or put in the fridge and eat it up!
The relish tastes great on hot dogs, mixed into tuna fish sandwiches, potato salads… whatever you can image.
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