|Relish cooling in jars.|
Ingredients for Fresh Cut Chunky Sweet Pickle Relish:
2 1/2 lb. diced cucumbers (4 or 5 medium)
1 large sweet Vidalia or other sweet onion diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/4 C. kosher salt
3 C. sugar
2 C. cider vinegar
1 T. celery seed
1 T. brown mustard seed
2 t. whole allspice
Ready 4 hot, sterile one pint jars and lids.
Drain the cucumber mixture into a colander and rinse and drain again. Transfer to a large non- reactive kettle and add the sugar, vinegar, celery seeds,and mustard seeds. Place the allspice in a tea ball or on a square of cheese cloth and tie it up with kitchen twine into a ball. Add the spice bag to the cucumber mixture. Stir well and heat over a medium high burner. Bring to a boil. Reduce the heat to medium-low and simmer uncovered stirring frequently for 10 minutes. Discard the allspice bag or tea ball. Ladle the hot relish into jars leaving 1/4 " head space. Remove any air bubbles and adjust the head space as needed. Wipe the rims of the jars if needed and seal tightly with the lids.
Yield 4 one pint jars.