Things You'll Need:
- 4 Cups Cucumbers Shredded (I use organic)
- 1 Tablespoon Salt (I use sea salt)
- 1 Cup onion Chopped
- 1 Tablespoon Pickling Spice
- 1 Cup Vinegar
- 1 1/4 Cup Sugar (I use unrefined)
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Step 1
Shred 4 cups of cucumbers. You don't need to peel the cucumbers before shredding. I use the shredding attachment on my food processor. If you are using large cucumbers, cut them lengthwise and scoop out the seeds before shredding. If you garden, you can save the seed for next season. Place the shredded cucumbers into a sauce pan or stock pot.
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Step 2
Chop 1 Cup of Onion. I use the chopping blade on my food processor. Place the onions into the sauce pan or stock pot with the cucumbers.
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Step 3
Add the remaining ingredients. Cook over medium heat, stirring occasionally, until it comes to a slow boil. Turn the heat down to low and allow it to simmer for about 5 minutes. Remove from heat and allow to cool.
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Step 4
Using a slotted spoon, place relish in 6 - 8 oz jars for canning or freezing. The slotted spoon will allow any excess liquid to drain from the pickle relish.
Comments
ksheely said
on 8/17/2009 Do you use a water bath method to process this recipe and if so how long do you boil the jars?
ksheely said
on 8/17/2009 Do you use a water bath method for canning? If so how long do you process this recipe for.
heatherschulte said
on 7/13/2009 You might try rinsing the cucumber and onion with water in a strainer and repeating steps 3&4.
mimi7384 said
on 7/13/2009 Help! I oversalted my sweet pickle relish recipe. I drained off all the brine. Is there anyway I can save the relish?
phreed83 said
on 4/22/2009 I love relish and am planting 3 varieties of cucumbers this year -- I will definitely be giving this a try