When I make sweet relish, I use zucchini instead of cucumber. I used my grandmother’s recipe for 40 years. I realized a few years ago that the vinegar to water ratios were not the recommended ratios. I decided to change them, increasing the amount of vinegar and decreasing the amount of water. The results were good, my husband loves it, and now I have a safer product.
Because you process for 10 minutes, you won’t need to sterilize your jars before filling them. Wash jars in hot, soapy water and keep them warm in your water-filled canner as it heats up.
Look for the recipe here.
Use sweet relish in:
Spam Salad
Mashed Potato Salad
Tuna Potato Salad
Corn Relish (Pantry Cooking: Unlocking Your Pantry’s Potential, page 98)
Potato Salad (Pantry Cooking: Unlocking Your Pantry’s Potential, page 93)
Three Bean Salad (Pantry Cooking: Unlocking Your Pantry’s Potential, page 93)
