Shawn asked for my pickle recipe that everyone raved over and Brenda wanted my relish recipe. So, here they are.
I make these in a crock and then transfer them to a gallon jar that I keep in the fridge. However, you can make them in a jar or a big pan as well.
4 Tblsp. Pickling spice
½ cup Salt
2 Tblsp. Dry mustard
½ tsp. Cayenne
½ to 1 cup sugar ( I use organic cane crystals – it just depends on how sweet you like them)
4 cloves of garlic (I did not have cloves this time, so I used 3 tsp. of minced garlic)
½ tsp. alum
1 quart plus 1 cup apple cider vinegar
2 quarts water.
1 Vidalia or sweet onion cut up
2 to 3 sprigs of dill
Put all the above in crock or jar. Add pickles until you can’t add anymore and have them be in the brine.
Cover and stir every day for 4 to 6 days. Put in jar and keep in fridge
Sweet Pickle Relish
1 quart of chopped cucumbers * See note below
2 cups of chopped Vidalia or sweet onions
2 cups chopped green bell peppers (I used one red one to add some color)
¼ cup salt
3 ½ cups sugar (I used organic cane crystals)
2 cups red wine vinegar (You can use apple cider vinegar as well)
1 Tblsp. celery seeds
1 Tblsp. Mustard seeds
*I put the cucumbers, onions and peppers through my meat grinder. They came out the perfect size and texture. It was very easy to do as well. There will be lots of liquid, that is OK as you drain it later. After you have chopped and measured the above veggies, put them all in a large bowl, sprinkle the salt over them and then cover the whole thing with cold water. Let it sit for 2 hours.
Drain it while really pressing out the liquid.
Combine the sugar, vinegar and spices in a pan and bring to a boil. Put your drained veggies in and let it simmer for 10 mins. Put it into hot jars, leaving ¼ inch head space. Water bath for 10 mins. This made just over 5 pints.