Name: Cucumber Relish
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 12 cups shredded cucumber; 1 cup white onion; 1 sweet green pepper; 1 sweet red pepper; 3 large carrots, shredded; 2 tbsp. canning salt; 2 tsp celery seed; 2 tsp dill seed; 1 tsp turmeric; 1 tsp ground mustard seed; 1 cup white vinegar; Garlic clove; Ball pickle Crisp or canning lime (optional); 

Cucumber Relish

This yummy cucumber relish is the perfect pasta, burgers and more!! This sweet crunchy goodness is a must!

Author: dishingupgrace30
Prep Time: 30
Cook Time: 10
Total Time: 40
Yield: 8 pint jars 1x
Category: Preservation
Method: Canning

Ingredients

Scale

12 cups shredded cucumber

1 cup white onion

1 sweet green pepper

1 sweet red pepper

3 large carrots, shredded

2 tbsp. canning salt

2 tsp celery seed

2 tsp dill seed

1 tsp turmeric

1 tsp ground mustard seed

1 cup white vinegar

Garlic clove

Ball pickle Crisp or canning lime (optional)

Instructions

Combine cucumber, onion, carrots, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain brine; place brine in a large saucepot.

Combine vinegar, mustard seed and turmeric and mix. Add mixture to the large saucepot with brine and bring to a gentle boil.

While brine is warming up, place 1 garlic clove. 1/2 tsp celery seed and dill seed in the bottom of each hot jar.

Pack relish into hot jars, leaving 1/2 inch headspace. Add 1/4 tsp pickle crisp to each jar, if desired. Remove air bubbles with a non metallic tool. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Notes

Add 2 Tbsp. white vinegar to your canning water for clean jars.
I like to heat my jars on the lowest oven setting, 170 degrees
I fill a teapot with hot water to have ready. I use this to top off my jars if I run low on brine.

Keywords: Canning, food preservation, relish

Find it online: https://dishingupgrace.com/3228-2/