Classic Sweet Pickle Relish Recipe
By pattie_d
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.
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:
Details
Servings 7
Preparation
Step 1
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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