Yesterday, G-Girl came over for a coffee and canning date. Well, we started out at my house but we ended up at hers. Hey, haven't you ever heard of progressive canning? lol
We had a great time not only canning, but just catching up on what's been going on with each other. Bean even made us a broccoli and fetta fritata that was YUMMY!! (recipe and pics to come)
During our day we made 7 - 1/2 pint jars of jelly (recipe to follow) and 7 1/2 pints of relish using a recipe I got from "New Life On A Homestead" that I just HAD to try! We love relish and I use it for more than just on hot dogs. It is especially wonderful in my brown sugar sloppy joes or in chicken or tuna salad! Mmmm!
I doubled this recipe but instead of using 4 heads of celery, I only used 2.
For this sweet pickle relish recipe, you will need:
6-7 large unpeeled cucumbers (about 4 cups), diced
2 medium green bell peppers (about 1 1/2 cups), diced
2 heads celery (about 3 cups), diced
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tsp celery seed
1 tsp mustard seed
In a food processor, finely chop the cucumbers, peppers, and celery, being careful not to grind them into puree. Pour the veggies into a large bowl and add your salt. Cover with water and let stand out of the way for about 5 hours.
After you have let them sit for the desired time, drain well, pressing the mixture to remove all the liquid. This part takes a little while, but be patient....you will love the results!
Combine the remaining ingredients in a large saucepan, and bring to a boil. Be careful not to take to deep a breath over the pot, the vinegar smell will get strong for a little bit. Continue stirring until all of the sugar has dissolved. Add the vegetable mixture to the saucepan, and simmer for 15 minutes.
Pack into hot, sterilized jars leaving 1/2 inch head space, always remembering to clean the rim of each jar to remove any relish that may prevent the jars from sealing properly. Process in a water bath canner for 10 minutes.