Dessertscreativecanning5.0
Sweet Pickle Relish
This classic sweet pickle relish is made with chopped cucumbers, onions, and peppers in a tangy-sweet vinegar brine. Perfect for topping burgers and hot dogs or mixing into deviled eggs and potato salad, it's a pantry staple you'll want to can every summer.
👥 64 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●saucepan
📝 Preparation Steps
1
Start by washing the cucumbers and peppers under cold running water. Remove 1/16th inch from the blossom end of each cucumber—this small step is important because enzymes in the blossom end can cause soft pickles. Chop all the vegetables finely, then peel and chop the onion.
2
Combine the chopped cucumbers, onions, and peppers in a large bowl. Sprinkle with ¼ cup pickling salt and let the mixture stand for ⏱️ 2 hours to draw out excess moisture. Drain in a colander, rinse with cold running water, and then drain again thoroughly. You want the vegetables wrung dry before proceeding.
onions (chopped, about 2 medium)2 cups
3
Prepare a boiling water bath canner and sterilize your jars and lids.
4
In a large saucepan, combine 3½ cups sugar, 1 tablespoon celery seed, 1 tablespoon mustard seed, and 2 cups cider vinegar. Bring the mixture to a simmer, then add the drained vegetables and simmer gently for ⏱️ 10 minutes.
½ cups sugar3celery seed1 Tbspmustard seed1 Tbspcider vinegar2 cups
5
Ladle the hot relish into prepared jars, leaving ½ inch headspace. Add ⅛ teaspoon pickle crisp to each pint jar if using. Debubble the jars, adjust headspace if needed, wipe rims, and cap with 2-part canning lids.
Pickle crisp (optional, ⅛ tsp per pint.)
6
Process in a boiling water bath canner for ⏱️ 10 minutes, adjusting for altitude as needed. Allow to cool undisturbed for 12 to ⏱️ 24 hours before checking seals.
Nutrition Facts
calories
50 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
12 g
sodium Content
443 mg
protein Content
0.2 g
carbohydrate Content
12 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.13 g
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