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

### PICKLE RELISH

    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

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