Instructions

1. Basic Prep
2. Trim ends of the cucumbers and cut lengthwise.
3. Remove any seeds and cut into chunks.
4. Dice the cucumber into small pieces. You can use a food processor for this step. Just be sure not to over process or you will end up with mush.
5. Dice the onion (Again, I use the food processor)
6. In a large bowl or pot, combine the cucumber, onion, and salt. Cover and set aside for 2-3 hours.
7. In a mesh sieve or cheese cloth lined colander, drain the cucumbers and onions.
8. You want to remove as much moisture as possible. If you are making a large batch then you might need to work in batches here. Press to remove any excess liquid.
9. Making the Relish Brine
10. To make the brine combine sugar, vinegar, garlic, mustard seed, celery seed, and turmeric powder in a large non-reactive pot.
11. Bring to a boil.
12. Add the drained cucumber mixture.
13. Return the brine to a boil and simmer for 10 minutes.
14. And your relish is done! You can either store it in the refrigerator or can it using the instructions below.
15. How to Can Pickle Relish
16. This sweet relish can be preserved for a longer shelf life using the water bath canning method. Here’s how to can your sweet pickle relish.
17. Fill pint sized jars with pickle relish, leaving 1/4 inch of headspace. Make sure you are using hot sterilized jars as this ensures that the final product is clean and reduces the chance of your jars breaking.
18. Run a knife or spoon along the edge of the jar to remove any air bubbles.
19. Wipe the rims of the jars with a clean, damp cloth.
20. Place on canning lids and tighten the rings finger-tight.
21. Place the filled jars in a large canning pot filled with boiling water. If you don’t have a canning pot, you can use any large stock pot, but if you plan on home canning I suggest investing in a good water bath canner.
22. Process the jars in a water bath canner for 10 minutes. Don’t start your timer until the pot is at a rolling boil.
23. Remove the relish from the canner using a jar lifter and let sit, undisturbed, until cool.
24. Check for a good seal before storing.
25. This recipe should yield approximately 7- half pints of relish.