Sweet Pickle Relish

If you have too much of this tongue-tingling relish to fit in the jars, refrigerate the extra in a covered container and use it within 2 weeks.

Prep: 1 hour
Cook: 10 + 10 min.
Stand: 2 hours

Ingredients:
6 cups chopped cucumbers (seeded if desired) (about 6 medium)
3 cups chopped green and/or red sweet peppers (3 medium)
3 cups chopped onions (6 medium)
1/4 cup pickling salt
3 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
1/2 teaspoon ground turmeric

Directions:
1. Combine vegetables in a very large bowl. Sprinkle with salt; add cold water to cover. Let stand at room temperature for 2 hours.

2. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.

3. In a 6- to 8-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook, uncovered, over medium-high heat for 10 minutes, stirring occasionally.

4. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace (see tip, page 000). Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove jars; cool on racks. Makes 5 pints or 10 half-pints (140 one-tablespoon servings).

Nutrition Facts per tablespoon:
20 calories, 0 (g) total fat (0 (g) saturated fat), 0 (mg) cholesterol, 1 (mg) sodium, 5 (g) carbohydrates, 0 (g) dietary fiber, 0 (g) protein.

Daily Values:
4% vitamin C.

Exchanges: Free

Tip: Use a food processor to chop vegetables in batches, if desired.

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