Classic Sweet Pickle Relish Recipe

Sweet Pickle Relish & Cucumber Relish Recipes Anything goes in a relish. If your cucumbers are somewhat overripe, just cut each in half lengthwise and scrape away the seeds before chopping. You can use either salad cucumbers or pickling cucumbers—or both—for a relish. The texture will be crunchier with pickling cucumbers because they have a greater ratio of skin to flesh, but the difference will be small.

Classic Sweet Pickle Relish Recipe
Classic Sweet Pickle Relish Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

half pints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

Ingredients

  • Sweet Pickle Relish:

  • 4 4

    4 cups finely chopped cucumbers

  • 2 2

    2 cups finely chopped onions

  • 1 1

    1 green bell pepper, finely chopped

  • 1 1

    1 red bell pepper, finely chopped

  • 1/4 1/4

    1/4 cup pickling or fine sea salt

  • 2 2

    2 cups cider vinegar

  • 3 3

    3 cups sugar

  • 1 1

    1 tablespoon celery seeds

  • 1 1

    1 tablespoon mustard seeds

  • Cucumber Relish:

Directions

Sweet Pickle Relish: 1. Combine the cucumbers, onions, and green and red bell peppers in a large bowl. Sprinkle with the salt and toss well to mix. Cover with cold water. Let stand for at least 2 hours, and up to 6 hours. Drain well, pressing out the excess liquid. 2. Combine the cider vinegar, sugar, celery seeds, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the vegetables and simmer for 10 minutes. 3. Pack into clean hot half-pint canning jars, leaving ½ inch headspace. Remove any air bubbles and seal. 4. Process in a boiling-water bath for 10 minutes, according to the directions on page 31. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop. Cucumber Relish: Anything goes in a relish. If your cucumbers are somewhat overripe, just cut each in half lengthwise and scrape away the seeds before chopping. You can use either salad cucumbers or pickling cucumbers—or both—for a relish. The texture will be crunchier with pickling cucumbers because they have a greater ratio of skin to flesh, but the difference will be small.

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