Classic Cucumber Relish for Canning
This recipe yields a delicious and crunchy cucumber relish, perfect for topping hot dogs, burgers, and sandwiches. It's easy to make and even easier to preserve for months of enjoyment.
Ingredients:
- 4 pounds cucumbers (peeled, seeded, and diced)
- 1 large onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 cup white vinegar
- 1 cup granulated sugar
- 1/4 cup salt
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon turmeric
Equipment:
- Large stockpot
- Canning jars (pint or quart size)
- Jar lids and rings
- Canning rack
- Large pot for water bath canning
- Ladle
- Jar lifter
Instructions:
1. Prepare the cucumbers:
- Wash, peel, and seed cucumbers.
- Dice cucumbers into approximately 1/4-inch pieces.
2. Combine vegetables:
- In a large bowl, combine the diced cucumbers, onion, green bell pepper, and red bell pepper.
3. Prepare the brine:
- In a large stockpot, combine vinegar, sugar, salt, mustard seed, celery seed, and turmeric.
- Bring the mixture to a boil over medium heat, stirring until sugar is dissolved.
4. Combine vegetables and brine:
- Pour the hot brine over the diced vegetables.
- Stir to combine.
- Let the mixture sit for at least 30 minutes to allow the cucumbers to soften slightly.
5. Can the relish:
- Fill sterilized canning jars with the relish, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean cloth.
- Place lids on the jars and screw on the rings, but don't tighten completely.
6. Process in a water bath:
- Place a canning rack in the bottom of a large pot.
- Fill the pot with enough water to cover the jars by at least 1 inch.
- Bring the water to a rolling boil.
- Carefully place the filled jars in the pot.
- Process the jars for 10 minutes (for pint jars) or 15 minutes (for quart jars) in boiling water.
- Use a jar lifter to remove the jars from the pot and place them on a clean towel to cool completely.
7. Check for seals:
- After the jars have cooled completely, gently press down on the center of each lid. If it doesn't move, the jar is sealed.
8. Store the relish:
- Store sealed jars in a cool, dark place for up to a year.
Enjoy your homemade cucumber relish on sandwiches, hot dogs, burgers, or as a side dish!
Tips:
- Use firm, fresh cucumbers for best results.
- If you prefer a less sweet relish, reduce the sugar by 1/4 cup.
- Experiment with different spices and seasonings to customize your relish.
- Make sure the jars and lids are sterilized before using them to ensure safe preservation.
- Always follow proper canning techniques and safety guidelines.
