We canned cucumber relish using the recipe in the Ball Blue Book, and it is quite, quite, quite delicious. The only part we changed is that we used part apple cider vinegar and part white vinegar. The process was great too, because you do the prep work on day one, let it sit, and do the canning on day two. It’s broken down into enough steps that it doesn’t seem like as much work.
And we discovered- believe it or not- peanut butter and relish sandwiches are incredible.