Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
(7 half-pints (98 one-tablespoon servings))
Wash cucumbers and peppers. Chop, discarding pepper stems and seeds. If desired, seed cucumbers. Measure 6 cups cucumber and 3 cups peppers. Peel and chop onions; measure 3 cups chopped onions. Combine vegetables in a large bowl. Sprinkle with pickling salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
In a 4-quart kettle or pot, combine sugar, vinegar, celery seeds, mustard seeds and turmeric. Heat to boiling. Add drained vegetable mixture; return to boiling. Cook, uncovered, over medium-high heat for about 10 minutes or until most of the excess liquid has evaporated, stirring occasionally.
Ladle relish into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to a boil). Remove the jars from the canner; cool on wire racks.