A Crunchy, Tangy Delight: Homemade Pickle Relish for Canning
Tired of store-bought pickle relish that's bland and mushy? Craving the vibrant crunch and tang of homemade? Then it's time to get your canning jars ready and dive into the world of homemade pickle relish! This recipe delivers a classic flavor with a satisfying crunch, perfect for topping hot dogs, burgers, and sandwiches.
Ingredients:
- 10 pounds of pickling cucumbers (choose firm, crisp cucumbers with small seeds)
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 2 tablespoons salt
- 2 teaspoons celery seed
- 1 teaspoon mustard seed
- 1 teaspoon turmeric (optional, for a deeper golden color)
Equipment:
- Large pot
- Colander
- Food processor or grater
- Canning jars with lids and rings
- Canning rack
- Jar lifter
- Water bath canner
Instructions:
1. Prepare the Cucumbers:
- Wash the cucumbers thoroughly.
- Trim off the ends and any blemishes.
- If desired, peel the cucumbers (optional).
- Slice the cucumbers thinly, or use a food processor to chop them coarsely.
2. Prepare the Brine:
- In a large pot, combine the vinegar, sugar, salt, celery seed, mustard seed, and turmeric (if using). Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt.
3. Cook the Relish:
- Add the sliced or chopped cucumbers to the boiling brine. Reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. The cucumbers should be tender but still have some crunch.
4. Can the Relish:
- While the relish is simmering, sterilize your canning jars, lids, and rings. (See tips below for sterilization instructions).
- Fill the sterilized jars with hot relish, leaving about ½ inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Place the lids on the jars and screw the rings on until they are fingertip tight.
5. Process the Jars:
- Place the jars on a canning rack in a water bath canner. Make sure the water covers the jars by at least 1 inch.
- Bring the water to a full boil. Process the jars for 10 minutes (for pints) or 15 minutes (for quarts), adjusting for altitude.
- Once the processing time is complete, carefully remove the jars from the canner using a jar lifter.
- Allow the jars to cool completely on a towel-covered counter. You should hear a "popping" sound as the lids seal.
6. Storage:
- Once cooled, check the lids to make sure they are properly sealed. If any lids haven't sealed, you can refrigerate those jars and eat them within a few weeks.
- Store your sealed jars in a cool, dark place for up to a year.
Tips for Sterilization:
- Jars: Wash jars with hot, soapy water. Rinse thoroughly. Place jars in a large pot of boiling water for 10 minutes.
- Lids: Wash lids in hot, soapy water and rinse thoroughly. Do not boil the lids.
- Rings: Wash the rings in hot, soapy water and rinse thoroughly.
Enjoy your homemade pickle relish! This recipe is a great way to use up extra cucumbers from your garden or to enjoy a flavorful, homemade condiment any time of year.
