Michigan State University Extension
Preserving Food Safely - 01600138
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