Pickle relish is one of those items that must be carefully scrutinized when purchasing at the super-market…most have High Fructose Corn Syrup, and very high Sodium content…mine will have neither.
Mothers Pickle Relish~no doubt my grandmother’s too~
( I’ve adjusted the amount to a smaller batch )
5 pounds-small to medium size cucumbers
1 large sweet onion
1 Tbsp Pickling Salt
3 cups sugar
1-3/4 cups cider vinegar-5% acidity
1 Tbsp whole Allspice
1 Tbsp whole Cloves
1-3″ cinnamon stick
Wash cucumbers and remove the darkest end of the cucumber( blossom end ) this is usually bitter.
Chop cucumbers and onion by hand or in a food processor-combine in a large -non reactive bowl-Sprinkle with pickling salt-mix well-cover and let stand overnight. ( refrigerate )
Next day…Drain well, tie all spices in a cheesecloth bag
In a 6/8 quart saucepan combine vegetable mix, spice bag, and all other ingredients.
Bring to a boil over medium high heat-stirring occasionally.
Boil for 10 minutes-stirring often to avoid sticking.
Remove from heat and remove spices.
Fill hot jars with mixture leaving 1/2 inch space between jar rim and lid.
Carefully run a non-reactive spatula around the inside of jar to release air bubbles. Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in a boiling water canner for 15 minutes.
I use pint size jars and an open top canner…place jars in canner-cover with boiling water to just over the lids…this will assure sealing and the proper action to avoid spoilage….
TIP: Jars that do not seal in a few hours should be left in the frig to eat or thrown out…never store unsealed jars. The content will spoil.