Sweet Pickle Relish

• 4-½ cups Finely Chopped Cucumber
• 1 cup Finely Chopped Carrot Or Red Bell Pepper
• 3 cups Finely Chopped Onion
• ¼ cups Pure Salt (no Additives)
• 1-½ cup Mild Honey
• 2 cups Apple Cider Vinegar
• 1 Tablespoon Yellow Mustard Seed
• 1 Tablespoon Celery Seed
• ¼ teaspoons Turmeric Powder

Finely chop all of the vegetables and mix them together in a large bowl.

Sprinkle the salt over the vegetables and mix. Cover the vegetables with filtered water and let stand for 4 hours in your refrigerator.

During the last hour sterilize your clean jars, rings and lids by boiling them in water for 15 minutes. Leave them in the water until you’re ready to fill them.

Drain the vegetables thoroughly in a colander, pressing out the excess liquid.

Combine honey, vinegar, and spices in a large pot and bring to a boil.

Stir in the drained vegetables and simmer for 10 minutes.

Pack into hot sterilized jars to within 1/2 inch from the top. (Using a canning funnel will keep the jars clean)

Run a butter knife around the inside of the jars to release any air bubbles. Make sure the top edge of the jar is free from pieces of relish.

Put the lids on the jars and screw the rings on firmly.
Process in boiling water for 10 minutes.

Remove them from the water to cool on a rack. After they’ve cooled, check each jar to be sure it’s sealed properly. The lid should not make any noise or move up and down when you push on the center. You can remove the rings and use them on something else.