Sweet Heat Pickle Relish

I love a good pickle relish, especially on grilled bratwurst, but my favorite is to use in ham salad, egg salad, macaroni salad, you get the picture.  Of course, it wouldn’t be from the Rice Household without a little spark of heat.

Here is my recipe for my Sweet Heat Pickle Relish.

Ingredients:  (Makes about 8 half-pints of relish)

  • 4 cups of finely chopped cucumbers (skin on)
  • 2 cups of finely chopped onions
  • 1 green pepper finely chopped
  • 1 red bell pepper finely chopped (or 2 green if you don’t want a red one)
  • 2 jalapeno peppers finely chopped (remove the seeds and membranes for less heat)  *Use Latex gloves when working with any hot pepper.
  • 1/4 cup of pickling salt
  • 2 cups of cider vinegar (canning grade)
  • 3 cups of sugar
  • 1 tsp. celery seed
  • 1 tablespoon of mustard seed

Directions:

  1. I use my Ninja processor to finely chop my items.
  2. Combine the cucumbers, onion and peppers in a very large bowl.
  3. Sprinkle with the pickling salt and toss well (please put on latex gloves to avoid burning your face and eyes).
  4. Cover with ice and cold water and set to the side.
  5. Let the mixture stand for 2 hours minimum but no longer than 6 hours.
  6. Drain well, pressing out the excess water.
  7. Combine your cider vinegar, sugar, celery seed and mustard seed in a kettle.
  8. Bring liquid to a boil to dissolve the sugar.  It is important you stir while heating so the sugar doesn’t burn on the bottom of your kettle.
  9. Add your chopped items to the liquid and simmer for approximately 10 minutes.
  10. Pack into prepared and sterilized half pint (or quarter pint) jars, leaving a half inch head space.
  11. Water bath process for 15 minutes.
  12. Remove from your water bath canner to a place where they can seal.
  13. The pop will confirm your jars have sealed.
  14. Leave alone to settle for 12-24 hours before putting them in your pantry.

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Sweet Heat Pickle Relish

I hope you enjoy this wonderful condiment!

Until Next Time,

Mrs. Kay Lynn Rice

 

 

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