Updated: Sep 14, 2020
In my garden I have a lot more cucumbers than we can eat. To be more self-sufficient, canning was a great option to replace some of my favorite pre-made condiments I purchase.
Sweet Relish Ingredients:
4 cups finely chopped cucumbers
2 cups finely chopped red sweet peppers
2 cups finely chopped onion
2 tbsp. kosher salt
2 cups Monk fruit sweetener
1 cup raw cane sugar
2 cups cider vinegar
1 tablespoon mustard seed
1 tablespoon celery seed
Cut cucumbers into chunks.
Remove stems, seeds and membranes of red peppers and cut into chunks.
Peel onions, removing ends and cut into chunks.
Place cucumbers into a food processor and pulse until finely chopped. Measure four cups of chopped cucumbers and place in a large bowl.
Add red peppers to food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers.
Next add onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.
Add kosher salt to vegetables and stir to combine well.
Cover and set in the frig for over night to draw out the liquid.
Rinse well and drain thoroughly.
Combine sweetener, sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
Stir in vegetables and simmer for 10 minutes.
Spoon hot relish into hot pint jars, leaving 1/4 inch space.
Top with lids and rings, just hand tight.
Place jars into boiling water and process for 15 minutes.
Remove jars and set aside to cool completely.
Note: Finely dice if you don't have a food processor.
Reference: Ball Blue Book canning guide