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The following recipe for Linda’s Sweet Relish is from SurvivalBlog reader Linda R.  She notes that her version of the recipe is adapted from Linda J. Amendt‘s book:  Blue Ribbon Canning, published by Taunton Press, 2015

Linda notes:  “This sweet relish, made with sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else.”

This recipe makes enough to fill  8 half-pint jars.

Ingredients

• 3 to 4 pounds stems of purslane or collards, finely chopped (6 to 8 cups)
• 2 cups finely chopped onions, (2 to 3 medium onions)
• 3 tablespoons pickling or kosher salt
• 2 to 3 quarts ice cold water
• 2 to 3 (or more) cups granulated sugar, depending on just how sweet you like your relish
• 2 cups cider vinegar
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons celery seeds
• 1 teaspoon turmeric

Directions

1. In a large bowl, layer the purslane or collard stems, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
2. Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
3. In a 6- to 8-quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
4. Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat. The mixture may look watery but that’s okay. Ladle the relish into hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. If you’re simply stashing the relish in the fridge for immediate use, then refrigerate the jars of relish for up to a few weeks.

CANNING and STORAGE

If you are properly canning the pickle relish, process 8-ounce jars in a water bath canner according to manufacturer’s instructions for 10 minutes and process pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!