1. Recipes

How to Make Sweet Pickle Relish - A Step-by-Step Guide

Sweet pickle relish is a delightful condiment that adds a burst of flavor to a wide variety of dishes. Whether slathered on a hot dog, mixed into potato salad, or used as a topping for sandwiches, this tangy and sweet relish is a versatile and delicious addition to any meal. Making your own sweet pickle relish at home allows you to customize the flavors and create a condiment that perfectly suits your taste preferences.

While store-bought relish can be convenient, there's something sp...

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Ingredients

  • 8 medium cucumbers, chopped
  • 2 medium onions, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • ½ cup pickling salt
  • 2 cups cider vinegar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 3 ½ cups white sugar

Information

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Additional Time: 14 hrs
  • Total Time: 15 hrs 20 mins
  • Servings: 180
  • Yield: 6 pints

  • Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
  • Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
  • Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    • Nutrition

    18 cal.

    • Sodium: 308mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 20mg

    Categories

    Canning recipes
    Condiment recipes
    Pickle recipes
    Preserves recipes
    Relish recipes