Summer harvest

This summer we didn't plant a veggie garden, unless you can count the big pot of basil and rosemary, and the upside-down hanging cherry tomato plant, both on the patio and doing well. So we depend on the kindness of friends, and they really came through for us this past few weeks. BAGS of cucumbers appeared in our car, along with zucchini. Was able to obtain organic green peppers, so went to work on Monday starting the chopping chopping of green veggies. Thank heaven for food processors, otherwise I wouldn't have been able to do it. In between the relish chopping, I threw in zucchini so I would have plenty to make more of my zucchini chocolate cake later. Dug out my grandma's crock, to start the 24 hour pickling process. Then had to drain everything for a few hours in the sink, then cooked it for awhile, then loaded up the pressure canner about 4 times, and voila! Sweet pickle relish appeared magically on my kitchen counter! Now I have to distribute the jars to people, especially those who shared their wonderful harvest this summer.

If you have extra cucumbers, here is the Sweet Pickle Relish recipe for you to try out:
For a single batch you need---
10 cups chopped cucumbers
1 and 1/2 cups chopped onions
1/2 cup chopped green peppers (I usually add a bit more to ours)
Put the above ingredients into a large crock.
Pour in 6 cups water and 1/4 cup pickling salt.
Put a plate on top, get a clean brick and put it inside a 2 gallon ziploc bag (I use two bags for good measure). The brick is to weigh down the plate, and make sure the chopped veggies stay in the pickling brine.
Soak this overnight.
Drain for 2 hours, and rinse off well.

Now prepare your large cooking pot (enamel or stainless steel)--
you need 5 cups sugar, 2 cups white vinegar, 2 tablespoons celery seed, 2 teaspoons mustard seed, and 1 teaspoon turmeric. Bring this to a boil, add the cucumber mix. Bring it back to a boil, cook for about 15 minutes.
Meantime you should have your pint and/or quart jars prepared. I throw them in the dishwasher about an hour before I start the draining process of my veggies. Place your rings and seals in a pot of water and start the boiling of that while you are cooking the relish. At this point I use a pressure canner, but a cold pack canner would work too. I pack the jars with the relish, being careful to wipe the rims of the jars, seal them and load into the pressure canner. Turn it on to high on your stove, and bring to a boil, letting steam come out of the stopcock point for about a minute or two. You do not need to put the jiggly thing on the point. After it has steamed for a minute, you turn off the heat. Let it cool down, and remove when it is safe enough to open the canner. If I were cold pack canning, I would bring the whole pot up to a boil for a few minutes and then turn off the heat just as I do my pressure canner. Carefully remove your jars and let cool on a board on the counter. Check your seals to make sure they are sealed, and if any have not sealed, you need to refrigerate those when they cool down. The rest you can store in your pantry now, and don't forget to label and date the jar lids.

I had some leftover relish, from the bottom of the pot, so today I got to try it in a quickie egg salad--chop up one hard boiled egg, add a dollop of mayonnaise or Miracle Whip, and another dollop of the sweet pickle relish. Tastes great as a quick lunch bite!