Pickle Relish - recipe #2

I made two different recipes for pickle relish this year.  This was the 2nd recipe I tried - it is very sweet, tangy and yummy.  I canner for the hot water bath started when I drained the vegetables.  It takes a while to get all of that water hot and boiling!

4 cups chopped cucumber
2 cups chopped onions
1 cup chopped green bell pepper

1 cup chopped red bell pepper

1/4 cup Kosher salt

3 1/2 cups sugar
2 cups cider vinegar
1 T Celery Seeds
1 T Mustard Seeds

1) Mix vegetables and kosher salt together in large bowl, pan or crock.  Cover and let sit for 3 hours
2) After three hours, rinse and drain vegetables well.  I allowed them to sit for 45 minutes
3)  In a large pan mix the sugar, vinegar, celery seeds and mustard seeds together, bring to a boil
4)  Once the liquids have  begun a full boil, add the rinsed and well drained vegetables
5)  Bring back to a boil, turn heat down and allow to simmer 10 minutes

Carefully ladle relish into hot sterilized jars, add lids and rings and process in a hot water bath for 10-15 minutes.

Back in the kitchen.....Bread and Butter Pickles

I've been absent from the blog lately.  I haven't been absent from the kitchen though.  I need to post several recipes for friends.   First.....

Bread and Butter Pickles (makes 6-7 pints)

In a large bowl, mix together and let soak for three hours:
     25-30 small pickling cucumbers - sliced thin
     8 small onions - sliced thin
     1/2 cup canning salt

shortly before the 3 hours soaking time is up, mix and heat to a full boil the following in a large kettle:
     5 cups sugar
     5 cups white vinegar
     2 T. mustard seed
     1 t. tumeric

After 3 hours, rinse pickles & onion well.
Add rinsed pickles to large kettle, bring back to a boil & simmer for 5 minutes
Place pickles in hot sterilized jars & seal - be sure to leave approximately 1/2" head space
Can using your preferred method.  I use a 15 minute hot water bath which works fine for me.