Old Fashioned Sweet Pickle Relish

This old fashioned sweet pickle relish is packed with fresh flavors and is perfect for everything from burgers to salads! Plus, it’s easy to make and a great way to use up fresh produce from your garden or farmer’s market.

Why You’ll Love This Recipe

• By using fresh cucumbers, onions, and bell peppers, you ensure your relish is free from preservatives and artificial additives that are often found in store-bought versions. Plus, you have complete control over all the ingredients, making it a healthier choice for you and your family.
• Properly canned sweet pickle relish has a long shelf life and can be stored at room temperature, saving precious refrigerator space. It’s super handy to have on hand for spontaneous barbecues or gatherings!
• Homemade sweet relish makes a fantastic gift. A jar of this delicious relish, especially with a handwritten label and a ribbon, is a thoughtful and personal present for friends and family.

Equipment

• Large mixing bowl: To combine and salt the vegetables.
• Colander: For draining the vegetable mixture.
• Large stockpot: To cook the relish.
• Measuring cups and spoons: For measuring ingredients.
• Box grater or food processor: For dicing cucumbers, onion, and bell peppers.
• Knife and cutting board: For chopping vegetables.
• Clean kitchen towel or cheesecloth: For squeezing out excess moisture from the vegetables (if needed).
• Ladle: For transferring the hot relish into jars.
• Sterile jars with lids: For canning the relish.
• Jar funnel: To help pour the relish into jars without spilling.
• Jar lifter: For safely handling hot jars.
• Boiling water canner: For processing the jars in a boiling water bath.
• Cooling rack: For cooling the jars after processing.

Ingredients

• Cucumbers: Peeled, center seeds removed, and finely diced
• Onion: Large yellow onion, finely diced
• Bell peppers: Red, finely diced
• Salt: Kosher or pickling salt
• Vinegar: White vinegar
• Sugar: Granulated sugar (optional, or adjust to taste)
• Spices: Yellow mustard seeds, celery seeds

How to Make Old Fashioned Dill Pickle Relish

Prepare the vegetables: Add the diced cucumbers, onion, and bell peppers in a large mixing bowl. Combine with salt and cover the mixture. Let it sit for at least 6 hours or overnight.

Rinse and drain: Rinse the cucumber mix thoroughly with water and drain again.

Cook the relish: In a large stock pot, combine the vinegar, sugar, and spices. Bring to a boil, then reduce the heat to medium heat and simmer for 5 minutes. Add the cucumber mixture and return to a boil. Reduce the heat back to medium and simmer, uncovered, for 10 minutes.

Can the relish: Ladle the hot relish into hot, sterile jars, leaving ¼ inch of headspace. Wipe the rims clean and seal tightly with lids. Process the jars in a boiling water bath for 10 minutes.

Storage: Sealed jars can be stored in a cool, dark place for up to a year. If the seal is broken, store the relish in the fridge for up to a month.

Enhance Flavor: For best results, let the relish sit for at least a week to allow the flavors to meld and the vinegar to mellow. This also gives the relish time to absorb some of the liquid.

More Canning Recipes

Old Fashioned Sweet Pickle Relish

No ratings yet

This homemade sweet pickle relish is packed with fresh flavors and is perfect for everything from burgers to salads!

Print Recipe Pin Recipe

Prep TimePrep Time 30 minutes minutes

Cook TimeCook Time 25 minutes minutes

Processing Time 10 minutes minutes

ServingsServings 6 pints

Cook ModePrevent your screen from going dark

Equipment

• Large mixing bowl
• Colander
• Large Stockpot
• Measuring Cups and Spoons
• Box grater or food processor
• Knife and Cutting Board
• Clean kitchen towel or cheesecloth
• Ladle
• Sterile jars with lids
• Jar funnel
• Jar lifter
• Water Bath Canner
• Cooling rack

Ingredients  

1x2x3x

• 8 cups cucumbers finely diced
• 2 cups yellow onion finely diced
• 1 cup red bell pepper finely diced
• ¼ cup kosher or pickling salt
• 3 cups pickling vinegar
• 1/2 cup sugar optional or use less according to taste
• 1 tbsp yellow mustard seeds
• 2 tsp celery seeds

Instructions 

1. Prepare the vegetables: Add the diced cucumbers, onion, and bell peppers in a large mixing bowl. Combine with salt and cover the mixture. Let it sit for at least 6 hours or overnight.
2. Rinse and drain: Rinse the cucumber mix thoroughly with water and drain again.
3. Cook the relish: In a large stock pot, combine the vinegar, sugar, and spices. Bring to a boil, then reduce the heat to medium heat and simmer for 5 minutes. Add the cucumber mixture and return to a boil. Reduce the heat back to medium and simmer, uncovered, for 10 minutes.
4. Can the relish: Ladle the hot relish into hot, sterile jars, leaving ¼ inch of headspace. Wipe the rims clean and seal tightly with lids. Process the jars in a boiling water bath for 10 minutes.
5. Storage: Sealed jars can be stored in a cool, dark place for up to a year. If the seal is broken, store the relish in the fridge for up to a month.
6. Enhance Flavor: For best results, let the relish sit for at least a week to allow the flavors to meld and the vinegar to mellow. This also gives the relish time to absorb some of the liquid.

Notes

• Uniform Dice: Dice the cucumbers and other vegetables uniformly to ensure even brining and consistent texture in the final relish.
• Salting Step: Make sure to thoroughly rinse and drain the vegetable mixture after salting. This step is crucial for drawing out excess moisture and reducing bitterness, but leaving too much salt can result in an overly salty relish.
• Peeling and Seeding Cucumbers: Peel the cucumbers and remove the seeds for a smoother texture in your relish. The seeds can add bitterness and extra moisture.
• Vinegar Selection: Use white vinegar for a clean, tangy flavor. Ensure the vinegar is at least 5% acidity to ensure safe preservation.