I just love Sweet Pickle Relish! Great for adding to potato salad, on top of hot dogs and hamburgers, or added to mayonnaise for a nice tartar sauce to serve with your favorite breaded fish! This recipe follows my basic recipe for Bread and Butter Pickles, with the exception of adding shredded or diced red bell peppers to the relish.
6 cups shredded or finely diced cucumbers (small pickling cucumbers are best, but any will do)
2 cups shredded or finely diced onion
1 cup shredded or finely diced red bell pepper
1 1/2 cups sugar
1 1/2 cups vinegar (white)
1/2 tsp salt (I use pickling salt, but kosher will work too)
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp ground tumeric
Mix cucumbers, onions and red bell pepper in a non-reactive bowl (stainless steel or glass is best). Combine remaining ingredients in a sauce pan and bring to a boil stirring until the sugar is just dissolved. Remove from heat and let cool to room temp; pour over cucumber/onion/pepper mixture. Cover bowl with saran wrap and refrigerate at least one hour … 2 is better. Using a slotted spoon, put relish mixture into canning jars. Push down some with your hand and ladle remaining sauce evenly into each jar leaving 1/4″ head space. Seal with lids and bands and process in hot water bath canner 10 minutes. Remove jars from canner and cool on towel placed on counter top for 24 hours. Store in cabinet. Delicious.