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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I needed another way to use up the hot banana peppers and cucumbers I picked out of my garden. Got surfing the net for something and found this recipe. I had to fix it to our taste. I'm posting how I made my relish. Ingredients:
1 quart hot banana pepper, chopped finely |
1 1/2 quarts cucumbers, chopped finely |
2 large onions, chopped finely |
1/4 cup canning salt |
2 tablespoons canning salt |
5 1/4 cups sugar |
3 cups cider vinegar |
4 teaspoons pickling spices |
Directions:
1. Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
2. Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
3. Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
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