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Canning Sweet Pickle Relish Recipe


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     Canning Sweet Pickle Relish

Category   Appetizers
Sub Category   None

3 quarts cucumbers, scrubbed and chopped
3 c green bell peppers, seeded and chopped
3 c red bell peppers, seeded and chopped
1 c chopped onion
8 c water
4 c ice cubes
3/4 c salt
4 tsp ground turmeric
4 tsp whole allspice
4 tsp yellow mustard seeds
1 T whole cloves
6 c distilled white vinegar
2 c sugar

In a 12 quart saucepan, combine the vegetables, water, ice and salt, let stand for 4 hours. Drain and recover with fresh ice and water for 1 additional hour. Drain thoroughly. Combine the spices in a cheesecloth bag. Place the spice bag, vinegar and sugar in non reactive 4 quart saucepan and heat to boiling.
Pour the vinegar syrup over the vegetables and refrigerate for 24 hours. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch headspace. Cap and seal.
Process for 10 minutes in boiling water canning bath.
Serving Suggestions
a food processor can be used to chop the vegetables in batches by pulsing the motor.

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