Pickle relish — NCHFP
Relish/Condiment canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
Ingredients
- 3 qts chopped cucumbers
- 3 cups each of chopped sweet green and red peppers
- 1 cup chopped onions
- 3/4 cup canning or pickling salt
- 4 cups ice
- 8 cups water
- 2 cups sugar
- 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
- 6 cups white vinegar (5 percent)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables.
- Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 10 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Pickle Relish in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints or Pints - 10 min - 15 - 20
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Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Yield as published: About 9 pints.