Sweet Pickle Relish {Easy Canning Recipe} - Miss in the Kitchen (2024)

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ByMilisa July 22, 2019October 1, 2022

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Homemade Sweet Pickle Relish is so simple to make and a great way to enjoy your garden fresh cucumbers all year long!

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Sweet Pickle Relish

We have an abundance of cucumbers from the garden this year and Sweet Pickle Relish is one of my favorite ways to preserve our garden cucumbers, sweet peppers and onions.

How to Make Sweet Pickle Relish:

Wash and dry cucumbers and red peppers.
Cut cucumbers into chunks.
Remove stems, seeds and membranes of red peppers and cut into chunks.
Peel onions, removing ends and cut into chunks.
Place cucumbers into a food processor and pulse until finely chopped. Measure four cups of chopped cucumbers and place in a large bowl.
Add red peppers to food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers.
Next add onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.
Add kosher salt to vegetables and stir to combine well.
Cover with ice water and set aside for 2 hours.
Drain, rinse well and drain thoroughly.
Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
Stir in vegetables and simmer for 10 minutes.
Spoon hot relish into hot pint jars, leaving 1/4 inch space.
Top with lids and rings, just hand tight.
Place jars into boiling water and process for 15 minutes.
Remove jars and set aside to cool completely.

This recipe should make 3-4 pints or 6-8 half pints. If using half pints, adjust processing time to 10 minutes.

Learning to preserve our garden produce has been on my list for quite some time. Luckily my mother in law was kind enough to teach me how. We made this recipe from her Ball Blue Book canning guide.

There are a few steps to canning but it’s totally worthwhile. Growing our own food and preserving it to enjoy throughout the year is very satisfying.

For a quick refrigerator pickle relish, we love these Pickled Green Onions. Perfect for topping hot dogs and burgers.

More Cucumber Recipes to Try:

Creamy Cucumber Salad is a must- have for summer cookouts. So flavorful with crunchy red onion and fresh dill.

Thai Cucumber Salad is a summer favorite that goes with just about every meal. Crunchy cucumbers with a sweet and tangy Asian dressing. This is one of those dishes that you will make again and again.

Chunky Vegetable Dip is one of my favorite summer appetizers. A quick and easy dip for vegetables, chips or crackers with tons of crunchy vegetables in a creamy herb dip.

Greek Salad with Roasted Garlic Dressing is a staple for our family dinners. This salad is just packed with flavor!

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Sweet Pickle Relish

Homemade Sweet Pickle Relish is so simple to make and a great way to enjoy your garden fresh cucumbers all year long!

Prep Time20 minutes

Cook Time25 minutes

Additional Time2 hours

Total Time2 hours 45 minutes

Ingredients

6 cups finely chopped cucumbers
2 cups finely chopped sweet peppers red or yellow
2 cups finely chopped onion
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon mustard seed
1 tablespoon celery seed

Instructions

Place coarse chopped cucumbers into food processor and pulse until finely chopped. Measure six cups of chopped cucumbers and place in a large bowl.
Place coarse chopped sweet peppers, seeds and membranes removed, into food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers.
Place coarse chopped onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.
Add kosher salt to vegetables and stir to combine well.
Cover with ice water and set aside for 2 hours.
Drain in a colander, rinse well and drain thoroughly.Squeeze out excess liquid if necessary
Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
Stir in drained vegetables and simmer for 10 minutes.
Spoon hot relish into hot pint jars, leaving 1/4 inch space.
Top with lids and rings, just hand tight.
Place jars into boiling water and process for 15 minutes.
Remove jars and set aside to cool completely.

Notes

From Ball Blue Book Canning Guide

This recipe has been updated to use 6 cups of chopped cucumbers to address the issue of having too much liquid in the original recipe using 4 cups.

Nutrition Information:

Yield:

128

Serving Size:

1 Tablespoon
Amount Per Serving:Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 222mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g

Nutritional calculations are estimated and may not be accurate.

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