My mom always made hers with green tomatoes and called it piccalli but if you look up piccalli recipes it always includes cabbage and she never put any in. I did find some sweet relish with green tomatoes and tried that and it was close to Moms

If I were going to can something for pickle relish, I would make something that would be chopped or minced later for relish. I can do this quickly in my mini-food processor. Anyway, I would not make a relish that is already chopped.

When I do make pickle relish, I use refrigerator pickles that have cucumbers, Habanero chilies, onion, garlic, and dill, and the usual pickling spices: coriander, celery seed, mustard seed, and bay leaves. You could probably can some pickles that you specifically want to chop later for relish. I think that would help keep the relish from being watery.

I do plan on doing some pickalilli but maybe later. The kind I like is made with cabbage and green tomatoes. That's about all I like to can that you can make with green tomatoes. I tried fake apple pie filling, chopped and pickled with onions and peppers, chutney and salsa as well. The chutney was tolerable, made with apples as the secondary ingredient. I also like dilled green tomatoes with garlic. I usually make those with the smaller ones but I might try it with chunks. No, it's a glut of cucumbers I'm worried about right now . . . I eat maybe three cans of pickles a year, tops . . .

I use my bread and butter pickles. Like Lars, when I need relish I drain a jar then chop in the food processor, put back in the jar, cover with a plastic cap and refrigerate.

I've tried canning a lot of relishes . This is the one I keep coming back to. It's from an old Ball Blue Book.

* Exported from MasterCook *

Cucumber Relish

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Preserving

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts chopped cucumbers

2 cups chopped sweer green peppers

2 cups chopped sweer red peppers

1 cup chopped onion

1/2 cup salt

2 quarts cold water

1 1/2 cups brown sugar

2 sticks cinnamon

1 tablespoon mustard seed

1 tablespoon turmeric

2 teaspoons whole allspice

2 teaspoons whole cloves

1 quart vinegar

Combine cucumbers, peppers and onion; sprinkle with turmeric.

Dissolve salt in 2 qt. water. Pour over chopped vegetables; let stand 3-4 hours. Drain. Cover with cold water and let stand one hour. Drain thoroughly.

Tie spices in a cheesecloth bag; add to sugar and vinegar. Bring to a boil and pour over vegetables. Cover and let stand 12-18 hours in a cool place.

Bring to boil; simmer until hot. Pack into clean, hot jars. leaving 1/2" headspace. Adjust lids. Process in a boiling water bath: 10 min. at 0-1000. ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft.

Source:

"Ball Blue Book"

Copyright:

"1989"

Yield:

"6 pints"

- - - - - - - - - - - - - - - - - - -

Sounds like a plan, with the salting which I did not do last time I made relish. My bad, I was just rushed. Dang I wish I had grown more peppers! Our little mini plant-starting greenhouse got too filled up with tomatoes and the peppers didn't flourish nor have they taken off in the garden the way the cukes have. In fact, the cukes are like monsters invading the pepper space, even though we put a low fence around it. The cuke tendrils are crossing the fence and grabbing onto the pepper leaves and pulling them down. It's somewhat comical, like a bad horror flick--"The Cucumber That Took Over the World!!"

I've subbed finely diced carrots for the red pepper...for a bit of color when I only had green peppers. My cucumber plants have about six leaves, lol.

Annie posted a relish recipe her grandmother made. Maybe you're thinking of that one.

CUCUMBER RELISH (GRANDMAÂS RECIPE)

4 cups ground cucumbers
4 large onions, ground up
4 green peppers, ground up
1 or 2 red peppers, ground up
1 tbls. Salt
4 tsp celery seed
2 tsp. Turmeric
½ tsp. Pepper
4 cups vinegar
4 cups sugar

Combine veggies and salt and let stand for 2 hours. Drain well. (I don't just drain the veggies, I take my hands and squeeze as much moisture out of them as I can, then add them to my pot, I like nice thick relish), add rest of ingredients to veggies and cook slowly for 1 hour. Pack hot into hot jars and process in boiling water bath 15 minutes for pints.
Makes 6 Â 8 pints

I have tried several methods of "grinding" the vegetables. I have a table mounted hand cranked meat grinder, which is what Grandma used. It grinds too fine for my taste. I then grated by hand, but it's time consuming. Finally, I used my salad shooter with the grating blade to grind the veggies. Perfect!! Of course a food processer or Oster kitchen center, anything that will shred the veggies would work.
Annie

This is an old fashioned British piccalilli recipe - no cucumber, though. I've made it and it's very good and not at all watery. I'm wondering if you could add your cucumber to it. It's the delicious crunch of the cauliflower that makes it so good.

https://www.bbcgoodfood.com/recipes/easy-piccalilli

This is a recipe that my aunt made and we absolutely love it. It's from a restaurant. I've made it for us, but not since Tom died. I don't eat much relish but when I do, it's this I want.

Georgian Pickles

10 medium cucumbers

8 large onions

3 green peppers

3 red peppers

Peel onions and seed cucumbers and peppers. Chop in a food processor to a fine dice.

Sprinkle 1/2 cup table salt and let stand 3 hours or overnight. Drain well.

Liquid

1 quart vinegar

7 cups sugar

3 tsp turmeric

1/4 cup mustard seed

2 tbsp celery seed

Bring to a boil, add cucumber relish and simmer 20 minutes. Pour into sterilized jars.