How to make Sweet pickles relish

Prepare the Cucumber Mixture:

• Place the finely diced cucumbers, onion, bell pepper, and minced garlic into a large mixing bowl.
• Sprinkle the kosher or pickling salt over the vegetable mixture.
• Pour enough water over the mixture to completely cover the vegetables.
• Let this mixture sit for at least 6 hours or, for best results, leave it overnight. This step helps to draw out excess moisture from the vegetables, enhancing the final texture of the relish.

Drain and Rinse:

• After the soaking period, drain the cucumber mixture using a colander.
• Rinse the mixture thoroughly under cold running water to remove excess salt.
• Allow the mixture to drain completely again to ensure most of the water is removed.

Prepare the Vinegar and Spice Mixture:

• In a large stock pot, combine the sugar, white vinegar, dill seeds, yellow mustard seeds, celery seeds, turmeric, and bay leaves.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes. This allows the spices to infuse into the vinegar.

Cook the Relish:

• Add the well-drained cucumber mixture to the pot with the vinegar and spices.
• Return the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally to ensure even cooking.
• After simmering, remove and discard the bay leaves.

Fill the Jars:

• Carefully ladle the hot relish into hot, sterilized jars. Leave about ¼ inch (0.6 cm) of headspace at the top of each jar to allow for expansion.
• Using a clean, damp cloth, wipe the rims of the jars to remove any residue or relish that might prevent a proper seal.
• Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.

Process the Jars:

• Place the filled jars into a boiling water bath canner. Ensure that the jars are fully submerged and covered with at least 1 inch (2.5 cm) of water.
• Bring the water to a rolling boil and process the jars for 10 minutes to ensure proper sealing and preservation.

Store the Relish:

• After processing, carefully remove the jars from the water bath and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
• Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed properly.
• Store sealed jars in a cool, dark place for up to one year. For any jars that did not seal properly, refrigerate and use within a month.

Enjoy the Relish:

• For the best flavor, allow the relish to sit for at least a week before eating. This waiting period allows the flavors to meld and the vinegar to mellow, resulting in a more balanced and delicious relish.