Sweet Pickle Relish

by Kimberly Eddy/www.joyfulmomma.org

Ingredients
• 1 pound of cucumbers (about 4-5 medium)
• 2 onions
• 1 green bell pepper OR 3-4 Banana Peppers
• 1 Hot Pepper of any variety (optional)
• 1 red bell pepper
• 2 c. cider vinegar
• 2 c. sugar
• 2 T. Pickling spices
• 1/4 c. pickling/canning salt

Tools:
• Knife and cutting board
• Food Processor
• Large non-reactive (plastic, ceramic, or glass) bowl
• Canning Jars and lids (about 4 pints)
• Canning kettle or non-reactive pot
• Water bath canner with rack
• Jar lifter
• Clean Towel
• Sink with hot water to soak your jars
• Large strainer

Instructions
1. Chop your vegetables coarsely and finish them in the food processor, until they are finely chopped
2. Put the vegetables in a large non-reactive bowl as you chop them
3. Put the salt on the vegetables and cover with cold water. If necessary, put a plate on top of them, in the water, to press them down. (We'll be rinsing all of this salt out later!). Let stand like this for 2 hours or overnight
4. Before we drain the vegetables, begin heating up water in the canner, and bring it to a boil.Pour very hot water over the canning jars and lids to get them ready for use.
5. Mix the vinegar, sugar, and pickling spices in the kettle, and bring that to a boil.
6. Drain and rinse the salted vegetables in the strainer, then press out as much of the water as possible with your clean hands. Add your vegetables to the brine once it is boiling, turn it down, and let it simmer for 10 minutes.
7. Fill jars to 1/4" headspace (that is, 1/4" from the top), wipe the rims, and wipe a soaked lid. Tighten the lid band, and place in the canner.
8. Lower the jars into the boiling canner, and process for 10 minutes.
9. Remove from the canner carefully, with the jar lifter (I place mine on a towel, as they are hot and dripping), about 1" apart, and let them cool.
10. The popping sounds means you have a good seal. You want to hear that!
11. Once cool, and before you put those in the pantry, remove the bands, and make sure the lid has a good seal. If not, store it in the refridgerator.
12. Tastes best if you let your canned relish sit for a week before using.