Canned Mustard Pickle Relish

 This is an old southern recipe.   I did change the corn starch to Clear Jel for canning safety.   It's also optional.   If you don't mind a thinner relish, then don't add it.  I also add a little prepared mustard to mine, because I like the taste better.

CANNED MUSTARD PICKLES

(makes 8 pints)

Ingredients:

*12 cups pickling diced cucumbers (about 4-5 cups)

*3 cups diced yellow or white onions

*1 cup pickling salt (canning salt)

*8-10 cups cold water

*2 cups ice

*4 cups apple cider vinegar

*4-6 tablespoons granulated sugar

*2 tablespoons clear jel (optional)

*6 tablespoons ground mustard

*2 tablespoons turmeric 

*2 teaspoons celery salt

*1/2 cup water

*1/4 cup prepared mustard (optional)

Directions:

~Dice 6 cups pickling cucumbers and 2 cups of chopped onions.

~Place into a large glass bowl along with 1 cup pickling salt.

~Stir to coat veggies with salt.

~Pour 8-10 cups cold water over cakes and onions, making sure they are submerged.

~Add 2 cups ice and then a large plate over to help keep the veggies submerged.

~Allow to sit for 1 to 2 hours.

~Drain and rinse pickles very good.

~In a medium saucepan, stir 2-4 tablespoons granulated sugar, 2 tablespoons clear jel, 6 tablespoons ground mustard, 2 tablespoons turmeric, and 2 teaspoons celery salt until well combined.

~Stir in 1/2 cup water until well combined. 

~Stir in 4 cups apple cider vinegar until well combined.

~Bring mixture to a boil, stirring constantly.

~Once it's boiling, turn heat down to low and stir until mixture thickens up some.

~Stir in rinsed veggies. and simmer for 15 minutes, stirring often.

Time to Can:

~Fill the canner about 1/2 - 2/3 full with water and bring to a boil.

~Sterilize 6 pint jars.

~Place lids into boiling or very hot water.

~Fill jars to within 1/2 inch headspace.

~Remove bubbles (use a knife and gently move it up and down the jar).

~Wipe off tops of jars (I dip a paper towel in vinegar)..

~Place lids on and screw rings to finger tight.

~Place into water bath canner, making sure the water is at 1-inch over the jars.

~Process for 10 minutes.

~Shut off water and take lid off of canner.

~Allow to sit for 5-10 minutes.

~Place hot cars onto a folded towel.

~Allow to sit for 24 hours before stirring (making sure all the lids have sealed, no bubble in the center of the lid).