I was really disappointed with my cucumbers this year. I used those cheap dollar store 4/$1 seeds.
They were supposed to be pickling cucumbers. But I swear, they would go from teeny tiny to humongous and overripe overnight. I hardly got any cucumbers that were suitable for eating, and I definitely didn’t get enough to pickle.
Fortunately, I still have quite a bit of sweet pickle relish from last year’s canning.
Here’s my favorite sweet pickle relish recipe for canning random garden leftovers. It’s a great alternative to a traditional cucumber-only relish when the cucumbers aren’t having a good year.
Garden Leftovers Sweet Pickle Relish
- 7 cups cucumbers, either finely grated or ground in food processor (approx. 9 med-large cucumbers)
- 4 cups carrots, grated or ground (approx. 6 large carrots)
- 3 large onions, grated or ground
- 1 large green pepper, grated or ground
- 1 large red pepper, grated or ground
- 1/2 c. pickling salt
- 2 c. apple cider vinegar
- 1 c. white vinegar
- 5 c. sugar
- 1 tsp mustard seeds
- 1 tsp celery salt (or celery seed)
In a very large bowl or pot, mix the vegetables together with the salt and allow to sit for about 3 hours. Cover with cold water, mixing well, then rinse thoroughly. Let stand in a colander to drain for an hour, pressing occasionally to squeeze excess moisture out. Place the well drained mixture into a large pot, and add the remaining ingredients, stirring well. Bring to a gentle boil for 20 minutes.
Ladle the hot mixture into hot, sterilized canning jars leaving 1/4 in. headspace. Wipe rim with wet cloth, then screw on two-piece lids. Process jars in a boiling water canner for 10 min.
My favorite way to use this is to mix heaping spoonfuls into cooked, shredded chicken with enough mayo added to make nice and moist. Sprinkle with salt and pepper and enjoy on your favorite bread or crackers. Chicken Salad… yum.