Canning Pickle Relish

I used the recipe for pickle relish from the Ball’s Blue Book of Canning.
You never can go wrong with the BBB.

Below is a picture of the cukes, carrots and onions soaking.

These are the dry ingredients. Pickle spices and sugar. Add the vinegar later when adding the veggies.

Draining the soaked veggies.

Rinsing the veggies.

After rinsing the veggies, you need to squeeze out as much of the water as possible.

This is the pickle spices, sugar and vinegar boiling before adding the veggies.

Cooking the relish. I think it’s a shame that those beautiful, brilliant colors of the fresh veggies are completely changed to something completely different and muted. Oh well. That’s what it’s gotta be.

After cooking the veggies and spices on the stovetop, load them up in jars, wipe rims, add lids and rings and process in water bath canner.

Here are a couple of my beautiful jars of relish. I think it was a great project for all those extra cucumbers I had this summer.

I think it’s so awesome to think that one can bottle up and preserve hard work from the summer to enjoy in the middle of winter. It’s a sweet reward for all the sweat and toil.