PICKLE RELISH

      Title: PICKLE RELISH
  Categories: Pickles, Canning
       Yield: 9 Pints
  
       3 qt Chopped cucumbers
       3 c  Chopped sweet green peppers
       3 c  Chopped sweet red peppers
       1 c  Chopped onions
     3/4 c  Canning or pickling salt
       4 c  Ice
       8 c  Water
       2 c  Sugar
       4 ts Mustard seed
       4 ts Turmeric
       4 ts Whole allspice
       4 ts Whole cloves
       6 c  White vinegar (5 percent)
  
   Yield: About 9 pints
   
   Procedure: Add cucumbers, peppers, onions, salt, and ice to water and
   let stand 4 hours. Drain and re-cover vegetables with fresh ice water
   for another hour. Drain again. Combine spices in a spice or
   cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and
   pour mixture over vegetables. Cover and refrigerate 24 hours. Heat
   mixture to boiling and fill hot into clean jars, leaving 1/2-inch
   headspace.
   
   Adjust lids and process according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Pickle Relish in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time at
   Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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