Print

Sweet Pickle Relish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This homemade Sweet Pickle Relish recipe combines finely chopped cucumbers, sweet peppers, and onions with a tangy and sweet vinegar-based syrup infused with mustard and celery seeds. After a brief salting and soaking step to draw out moisture, the vegetables are simmered in a spiced syrup and then canned for shelf stability. The result is a vibrant, crunchy, and sweet pickle relish perfect for sandwiches, burgers, or as a flavorful condiment.

Ingredients

Vegetables

  • 6 cups finely chopped cucumbers
  • 2 cups finely chopped sweet peppers (red or yellow), seeds and membranes removed
  • 2 cups finely chopped onion
  • 1/4 cup kosher salt

Pickling Syrup

  • 3 1/2 cups sugar
  • 2 cups cider vinegar
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed

Instructions

  1. Prepare Cucumbers: Place coarsely chopped cucumbers into a food processor and pulse until finely chopped. Measure 6 cups of the chopped cucumbers and transfer to a large bowl.
  2. Prepare Sweet Peppers: Place coarsely chopped sweet peppers, with seeds and membranes removed, into the food processor and pulse until finely chopped. Measure 2 cups and add them to the bowl with cucumbers.
  3. Prepare Onions: Pulse coarsely chopped onions in the food processor until finely chopped. Measure 2 cups and add to the vegetable mixture.
  4. Salt the Vegetables: Add 1/4 cup kosher salt to the combined vegetables and stir well to thoroughly mix.
  5. Soak the Vegetables: Cover the salted vegetable mixture with ice water and let it sit for 2 hours to draw out excess moisture.
  6. Drain and Rinse: Drain the vegetables in a colander, rinse them thoroughly under cold water, and drain again. Squeeze gently to remove any excess liquid.
  7. Prepare Pickling Syrup: In a large stockpot, combine 3 1/2 cups sugar, 2 cups cider vinegar, 1 tablespoon mustard seed, and 1 tablespoon celery seed. Bring this mixture to a boil over medium-high heat.
  8. Cook the Relish: Stir the drained vegetables into the boiling syrup and reduce heat. Simmer for 10 minutes, stirring occasionally.
  9. Fill the Jars: Spoon the hot relish into hot pint jars, leaving a 1/4 inch headspace at the top.
  10. Seal the Jars: Place lids and screw on rings just hand-tight to secure the jars.
  11. Process the Jars: Place the jars into boiling water, ensuring they are covered by at least 1 inch of water, and process for 15 minutes to ensure preservation.
  12. Cool and Store: Remove the jars from the water bath and set aside to cool completely at room temperature. Once cooled, check seals and store in a cool, dark place.

Notes

  • Remove seeds and membranes from sweet peppers to avoid bitterness and ensure a smooth texture.
  • The soaking step with salt and ice water is essential for crisp, flavorful relishes by removing excess liquid and softening the vegetables.
  • Use sterilized jars and utensils to ensure food safety and prolong shelf life.
  • Adjust sugar and vinegar amounts to taste if a sweeter or tangier relish is desired.
  • Process jars in a boiling water bath for proper canning and long-term storage.
  • Let the relish sit for at least 24 hours after cooling for flavors to meld before using.

Find it online: https://bitezly.com/sweet-pickle-relish-recipe/