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!
Servings: 4 pints
Calories: 25kcal
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
Serving: 1Tablespoon | Calories: 25kcal | Carbohydrates: 6g | Sodium: 222mg | Sugar: 6g