Sweet Pickle Relish - canning recipe

I have been completely astounded at the number of pins and comments on my Best Dill Pickles Ever - Just like Clausen post. That is such a wonderful recipe, plus its easy and so impressive to share. And it makes me especially happy that this recipe has been so well received.

I love canning. I had forgotten the wealth of filled jars in my cabinets and recipes to go with (for posting on my blog). I'll try to do better about posting some of those canning recipes!

One of my recent commenters asked for me to post my recipe for Sweet Pickle Relish. Hey! I can do that because I actually have a jar in my canning cabinet begging to be opened for this picture. And hot dogs just don't taste as good without that little taste of summer. (I'll try to get a pic posted soon of the relish itself slathered over a big ole' hot dog!)

This is the very best relish recipe! I even make it with all of those sunburned cucumbers that you forgot were hiding on the vine. The cucumbers get grated up so they don't have to be perfect little cucumbers. A good friend shared this recipe with me when I first started canning. She is well known for her pickles. She makes everything from bread and butter pickles, garlic dills, cinnamon pickles, and of course this delicious sweet pickle relish. Once you try this homemade version of sweet relish, you won't be going back to store bought. (This recipe does have to be "canned" in a water bath canner and put in sterlized jars.

Here's how I make Sweet Pickle Relish AT HOME MY WAY:

Sweet Pickle Relish

4-6 large unpeeled cucumbers - grated (The seeds don't bother me but scoop out the seeds before grating if you wish.)
1 1/2 cup grated carrots (I don't even peel them, just wash good)
2 medium sized onions, grated
2 Tablespoons salt

(A food precessor helps or the onion will kill your eyes LOL.)

Combine this mixture, stir, and let sit 3 hours.

Drain.

In a medium saucepan, combine and bring to boil:

1 1/2 cup vinegar (white or cider)
2 1/2 cups sugar (white, granulated)
1 1/2 teaspoon celery seed
1 1/2 teaspoon mustard seed
the cucumber mixture, drained, above

(no substitutions on this recipe - use the spices as listed.)

Stir well and occasionally while cooking -Simmer 20 minutes.

Put in hot, sterilized jars. Add lids and rings.

Water bath for 10 minutes.

NOTE-If you want the relish to look a little more green, add a few drops of green food color. I'm pretty sure I did that when I made this batch of relish.

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

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