Now don't get fresh, they really are. I've heard one too many horror stories about home canners pickling up pounds of gorgeous cucs and ending up with batches of mush on their hands. For this reason I've always been gun shy of canning pickles. Until I find out the secret to making crisp crunchy pickles I am going to stick with my latest concoction - sweet n'hot relish.
I'm not a relish fanatic but every now and then it hits the spot like nothing else - pile it on a Field Roast Frankfurter with ketchup, mustard, and onion, top a Luna Burger with it, or make a killer batch of thousand island dressing for some veg reubens - the possibilities are endless.
I used quite a few pounds of small pickling cucs, green and red bell peppers, onion, a couple jalapenos from the garden, a few cloves of garlic, and of course all those yummy pickling spices - cloves, allspice, cinnamon, and mustard seed. Some people like a finer dice on their relish, but I like it when you have nice little chunky nubs. About the only trouble I ran across was my own impatience at having to let the relish brine overnight.
Sweet, vinegary, spicy goodness!
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