Directions
Wash jars in hot soapy water, rinse well. Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Wash cucumbers and drain. Cut ¹⁄₁₆-inch slice off blossom end and discard. Cut cucumbers into 1-inch pieces and place in a food processor. Process into small pieces (¹⁄₈-inch or smaller is best) and place into a bowl. Stir in Mrs. Wages® Pickling & Canning Salt and mix well. Cover and refrigerate for 2 hours. Drain mixture in a fine strainer to remove excess juice. Drain and re-cover vegetables with fresh ice water for another hour. Drain again.
Combine Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity), sugar and Mrs. Wages® Sweet Pickle Relish Mix into a large nonreactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly. Add prepared cucumbers and simmer 10 minutes, uncovered, stirring occasionally. Remove from heat.
Ladle hot relish mixture carefully into hot jars, filling evenly. Leave ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
Process pints 15 minutes in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Wash jars in hot soapy water, rinse well. Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Wash cucumbers and drain. Cut ¹⁄₁₆-inch slice off blossom end and discard. Cut cucumbers into 1-inch pieces and place in a food processor. Process into small pieces (¹⁄₈-inch or smaller is best) and place into a bowl. Stir in Mrs. Wages® Pickling & Canning Salt and mix well. Cover and refrigerate for 2 hours. Drain mixture in a fine strainer to remove excess juice. Drain and re-cover vegetables with fresh ice water for another hour. Drain again.
Combine Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity), sugar and Mrs. Wages® Sweet Pickle Relish Mix into a large nonreactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly. Add prepared cucumbers and simmer 10 minutes, uncovered, stirring occasionally. Remove from heat.
Ladle hot relish mixture carefully into hot jars, filling evenly. Leave ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
Process pints 15 minutes in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year.
