Water Bath Canning | Sweet Relish and Dill Relish ft. @mickelleyisrael and ⁠@makiahcoston23

Sweet Relish

8 cups
finely chopped peeled cucumbers (see tip, at left)

4 cups
finely chopped seeded green bell peppers

4 cups
finely chopped seeded red bell peppers

2 cups
finely chopped celery

1 cup finely chopped onion

½ cup pickling or canning salt

3 cups white vinegar

2¼ cups granulated sugar

3 tbsp celery seeds

3 tbsp mustard seeds

1. In a large glass or stainless steel bowl, combine cucumbers, green and red peppers, celery, onion and pickling salt. Cover and let stand in a cool place (70 to 75°F/21 to 23°C) for 4 hours. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.

2. Meanwhile, prepare canner, jars and lids.

3. In a large stainless steel saucepan, combine vinegar, sugar, celery seeds and mustard seeds. Stir well and bring to a boil over medium-high heat. Add drained cucumber mixture and return to a boil, stirring frequently. Reduce heat and boil gently, stirring frequently, until vegetables are heated through, about 10 minutes.

4. Ladle hot relish into hot jars, leaving ½ inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-ounce (250 mL) and pint (500 mL) jars for 10 minutes. Remove canner lid.

Dill Relish

8 lbs
pickling cucumbers

½ cup pickling or canning salt

2 tsp ground turmeric

4 cups water

2½ cups finely chopped onions

⅓ cup granulated sugar

2 tbsp dill seeds

4 cups white wine vinegar

1. In a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed. Sprinkle with pickling salt and turmeric. Add water, cover and let stand in a cool place (70 to 75°F/21 to 23°C) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid.

2. Meanwhile, prepare canner, jars and lids.

3. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes.

4. Ladle hot relish into hot jars, leaving ½ inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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