Sweet Pickle Relish

4.6
(38)

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
Servings:
96
Yield:
6 pints

Ingredients

  • 8 cucumbers, chopped

  • 2 onions, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • ½ cup pickling salt

  • cold water to cover

  • 2 cups cider vinegar

  • 1 tablespoon celery seed

  • 1 tablespoon mustard seed

  • 3 ½ cups white sugar

Directions

  1. Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.

  2. Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.

  3. Sterilize the jars and lids in boiling water for at least 5 minutes. 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 after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Cook's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

36 Calories
0g Fat
9g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 96
Calories 36
% Daily Value *
Total Fat 0g 0%
Sodium 578mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 0g
Vitamin C 4mg 18%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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