Farmhouse Relish

This relish is the perfect solution to an abundant August harvest season.

I have a handful of recipes that I just can't wait to make once my garden is in full bloom and this is on the top of that list. Not just because it tastes amazing and is truly worth the effort, but because it uses so many fresh veggies (cucumbers, red peppers, green peppers, onions, spices) that you can go from a fridge full of "wth am I going to do with all this," to "yaay! I'm preserving my harvest like the badass farm to table mom I know I am!" 

The recipe takes fresh ingredients and a rest/brining time of 2 hours, so keep that in mind. 

It is so worth it and so awesome during cold winter months when your craving a taste of harvest! 

Enjoy!!

Sweet Pickle Relish Recipe

From the Ball Book of Preserving

Yields 8 1/2 pints

Ingredients

• 1 quart chopped cucumbers (about 4 medium)

• 2 cups chopped onions (about 2 medium)

• 1 cup chopped green peppers

• 1 cup chopped sweet red pepper

• 1/4 cup canning salt (note: the difference between canning salt and regular is that canning salt dissolves in cold temps)

• 1 tablespoon celery seed

• 1 tablespoon mustard seed

• 2 cups cider vinegar

Method

Combine cucumbers, peppers, onions in large bowl, sprinkle with salt and cover with cold water; let stand 2 hours; drain; rinse and drain thoroughly. (On several occasions I get side tracked at this point and end up putting the rinse/ drained veggies in my fridge overnight and finish canning in the am and I've never noticed a difference in result - just wanted to mention in case you run into that). 

Combine vinegar, sugar, mustard seed, celery seed in a large sauce pot and bring to boil. Add drained vegetables to vinegar solution, simmer 10 mins. Pack hot relish into sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 mins in boiling water bath.  

You will love this relish and everyone will ask where you got it!! YAAAAY you for preserving your harvest!