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