Not Our Grandma's but Someone's Grandma's Best Sweet Pickle Relish

Many years ago, a neighbor had me try their relish and it was very good. I asked for the recipe, but they never shared it. So, I've looked for a recipe that I thought looked like it and this was the closest I've seen. Now mind you, this adventure making this was my first time making it with all of you! So, I had no idea how this was going to go but isn't that how adventures are? I am going to add the link to the original recipe for you all to have and give credit where credit is due! However, with my experience with the first attempt I changed some things. Refer to video or keep on reading! For 4 pints, I would do 3 times the veggies and fruits and 2 times the liquid. The rest I would do the same except I refrigerate and not process for shelf stability. HOWEVER, I sized the original recipe down from 4 pints to 1 pint. I'm going to let you do the math or Chat GPT it! With these changes the recipe turned out perfect, and it turned out to be like the recipe I had hoped to have gotten from that neighbor back then. The only thing I would possibly adjust is maybe a little less sugar. But it's fantastic. I DID NOT make this to process in a water bath or pressure canner. I made it for refrigerator relish right after making it. You do what you feel is best for you using safe practices unless you feel safe being the rebel canner. It's your house, your family, your rules. Here is the original recipe credits without my modifications below. https://consumerqueen.com/recipes/gra... Grandma's Sweet Pickle Relish Ingredients 1 quart chopped cucumbers 2 cups chopped onion 1 cup chopped green pepper 1 cup chopped red pepper 1/4 cup salt 3 1/2 cups sugar 1 tablespoon celery seed 1 tablespoon mustard seed 2 cups apple cider vinegar Instructions YIELD: 4 PINT JARS (MAY VARY) Combine cucumbers, onion, and peppers in a large bowl. Sprinkle with the salt and cover with cold water. Let stand for 2 hours. Preheat oven to 225. Place the 4-pint glass jars on a lined baking sheet and bake for at least 20 minutes to sterilize. Meanwhile, bring water bath canner to a boil or prep electric pressure canner. Fill a small saucepan with water and add jar lids and rings. Cook over low to medium heat until the water is 180 degrees. Drain, rinse and drain the cucumber mix again making sure to get out as much water as possible. Combine sugar, celery seed, mustard seed and vinegar in a large pot and bring to a boil. Add cucumber mix and simmer for 10 minutes. Do not bring to a boil. Pack hot relish into the hot canning jars and leave 1/4 in. at the top. Remove any air bubbles and wipe the rims clean before placing jar lids on. Process according to USDA directions for canning pickles and relish, for pint jars at your elevation. Remove jars from canner and set on a thick towel on the countertop. Allow jars to rest, undisturbed for at least 24 hours. Jar lids should seal, meaning they will not move when pressed in the center top. Label and store! Again, I did not make for shelf stability. I did 3 times the number of fruits and veggies, I did 2 times the amount of brine and I sized it down from 4 pints to 1 pint with these ingredients. The video explains why and what I did also. Hope you've enjoyed and if you make this leave us a message in the comments would love to hear from you! Thanks for watching, sharing, liking, and subscribing to our channel and for becoming part of our YouTube family! -Find Yourself Adventures    / @findyourselfadventures   https://www.facebook.com/profile.php?...