Homemade Bread & Butter Pickles

2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp salt
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices

In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar. Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook. When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green. Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

Green Tomato Relish AKA (Chow Chow)

12 large green Tomatoes (cored)
(I used about 20 small to med size)
4 - green bell peppers, seeded
4 - medium yellow onions (I used one very large one)
1 - red bell pepper, seeded
1 - tablespoon + 2 teaspoons yellow mustard seed
1 - tablespoon celery seed
2 - cups cider vinegar
2 - cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt

Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish. Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar. Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.

DILL RELISH

8lbs pickling cucumbers (I used field cucumbers…they recommend pickling cucumbers because the seeds are tiny and the skins are not as waxy and tough but you’ve got to use what you got)
1/2 cup pickling or canning salt
2 tsp ground turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tbsp dill seed
4 cups white wine vinegar

In  a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.  Sprinkle with pickling salt and turmeric.  Add water, cover and let stand in a cool place (70F-75F/21C-23C) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again.  Using your hands, squeeze out excess liquid.
Meanwhile, prepare canner, jars and lids
In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes.
Ladle hot relish into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, label and store.
Put up Total:

5 x 500mL (3 wide mouth jars and 2 regular mason jars)
1 x 250mL wide mouth mason jar
NOTE:  This is the second time that I have made this relish and the yield has always been at least 750mL less than what Bernardin states.  I am not sure if this is because I squeeze more liquid/water out of the cucumbers than I should; however, I am very happy with the consistency.