| Servings |
Pint Jars
|
Ingredients
- 7 cups Cucumbers Medium to Large size
- 3 Jalapeños Deseeded for less spice
- 2.75 cups Apple Cider Vinegar
- 6 cloves Garlic Halved
- 2.5 Tbsp. Pickling Salt
- 1.5 tsp. Dill Seed
- 1 tsp. Mustard Seed
- 1 tsp. Celery Seed
Ingredients
|
|
Instructions
Making the Relish
- Shred all of the cucumbers into small pieces by using a cheese grater. Mince the jalapeño peppers.
- In a large stainless steel pot boil vinegar, salt, seeds and halved garlic cloves. Once the liquid mix has come to a boil, add veggies; cucumbers and jalapeños.
- Bring liquid mixture back to a boil. Simmer on medium heat for 10 minutes.
- Pour hot liquid mixture into cleaned and sanitized pint jars.
Hot Water Bath Canning
- Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
- As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
- Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
- Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
- Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.
Share this Recipe