Michigan State University Extension
Preserving Food Safely - 01600138
10/13/97

PICKLE RELISH

3 qt. chopped cucumbers                                     
3 cups each of chopped sweet green and red peppers          
l cup chopped onions                                        
3/4 cup canning or pickling salt                            
4 cups ice                                                  
8 cups water                                                
2 cups sugar                                                
4 tsp. each of mustard seed, turmeric, whole allspice and   
whole cloves                                                
6 cups white vinegar (5% acidity)                           

     YIELD:  About 9 pints                                  

     PROCEDURE:   Add cucumbers, peppers, onions,  salt  and
ice  to  water and let stand 4 hours.   Drain  and  re-cover
vegetables  with  fresh ice water for another  hour.   Drain
again.   Combine spices in a spice or cheesecloth bag.   Add
spices  to  sugar  and vinegar.  Heat to  boiling  and  pour
mixture  over vegetables.  Cover and refrigerate  24  hours.
Heat  mixture  to  boil  and  fill hot  clean jars,  leaving
l/2-inch headspace.  Adjust lids and process.               

            RECOMMENDED PROCESS TIMES FOR PICKLE            
             RELISH IN A BOILING-WATER CANNER               

                       Process Times at Altitudes of        

Style                                                       
of       Jar      0-            1001-          6001-        
Pack     Size     1000 ft.      6000 ft.       8000 ft.     

Hot   Half-pints  l0 min.       l5 min.        20 min.      
Hot        Pints  10            15             20           

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