Adventures in Gardening

So this isn't really so much about the actual garden but rather the garden aftermath.  More specifically what to do with a peck of cucumbers.  Feeling a bit braver after making some dill pickles a few weeks before, I thought I'd try canning some pickle relish.  I was a bit nervous about how sweet it would turn out with the recipe calling for 3 1/2 cups of sugar.  However the next day when we tried it on some polish hot dogs...I've decided it's a keeper.

Next on the docket is sweet corn.  Mine didn't do to well in the garden.  I think I planted them a bit too soon and they just never really did much.  However, the Corn Fest is this weekend...so large grocery bag of corn for 5 bucks...here I come!

SWEET PICKLE RELISH

4 c. chopped cucumbers (about 4 med.)
2 c. chopped onions
1 c. green pepper
1 chopped sweet red pepper
1/4 c. canning salt
3 1/2 c. sugar
2 c. cider vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours.

Prepare home canning jars and lids according to manufacturer's instructions.

Drain vegetables thoroughly; press out liquid. Combine sugar, vinegar, celery seed and mustard seed in a large sauce pot; bring to a boil. Add drained vegetables; simmer 10 minutes. Carefully pack hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Yield: about 8 half-pint jars.