Sweet Pickle Relish Recipe & Simple Canning Directions
There is nothing like homemade Sweet Pickle Relish and this easy recipe is incredible. Plus simple canning directions so you can keep your relish year round.
It is that time of year when your garden is filling your kitchen with all sorts of goodies. Cucumbers, zucchini, and tomatoes are usually my over producers. I am always trying to find things to do with them. Canning this Sweet Pickle Relish is a perfect way to use some cucumbers. It will keep in the pantry for months, and is great to give as gifts!
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Supplies
Your supply list is simple of the pickle relish itself. If you choose to can your relish you will need a few more supplies. Don’t let canning scare you. It is actually very simple.
- Cooking thermometer
- Mason Jars with Lids
- Boiling water canner or large pot with a rack
- Jar lifter
- funnel
How to Sterilize Jars
If you are keeping this relish short term or long term you want to place it in sterilized jars. Having completely sterilized jars is KEY! This prevents bacteria in your relish.
- Place the empty jars right-side-up in the boiling water canner or large pot. This can be the same pot you will can in later.
- Completely cover the jars with hot (but not boiling) water. The water should be one inch above the top of the jars.
- Bring the water to a boil over high heat.
- Once the water reaches a full rolling boil, begin timing. Boil the jars for at least 10 minutes.
- Turn off the heat. If you are not quite ready to begin the canning recipe, you can leave them in the hot water for up to one hour.
- Remove the jars using jar lifters or tongs, drain well, and set aside to dry on a clean surface.
- Sterilize lids in boiling water for 5 minutes.
How to make Sweet Pickle Relish
Gather your veggies and using a food processor or a sharp knife chop your cucumbers, onions, and peppers. You want them finely chopped like you would find in the relish.
Place veggies in a large bowl. Sprinkle vegetables with salt and cover with cold water. Allow to sit for at least 2 hours.
Drain, rinse, and drain again thoroughly so you are able to get out as much water as you can.
Combine sugar, spices and vinegar in a large pot and bring to a boil, then add the drained vegetables and simmer for about 10 minutes.
Ladle the hot relish into your hot sterilized jars, leaving about ¼ inch at the top. Be sure to remove any air bubbles and secure your lids to the tops of the jars.
Enjoy your relish within two weeks or use the water bath canning method below to can it for later use. This recipe makes 4 pints of relish.
Water Bath Canning
Add jars to into large pot of boiling water onto a rack (water bath canners are perfect) using your jar lifters. Make sure there is about 1″ of water covering the jars. Cover with lid.
Process for 15 minutes, lifting out jars using jar lifters. Place them on a clean towel to cool. Lids will be slightly curved down in the center – when they are sealed.
You can learn more in depth details about canning straight from Ball Jar Company.
Canning Tips
- Make sure your jars are sanitized completely.
- Have a small clean towel handy to wipe the rims of your jars.
- Label your jars with the contents and date.
Storage
Unopened jars of relish will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.
Sweet Pickle Relish Recipe & Canning Instructions
Equipment
- water bath canner
- jar lifter
- mason jars
Ingredients
- 4 cucumbers about 1 quart
- 2 cups onions chopped; 2 medium
- 1 cup green pepper chopped; about 1 medium
- 1 cup red pepper chopped; about 1 medium
- 1/4 cup salt
- 3 1/2 cups sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 2 cups apple cider vinegar
Instructions
- Sterilize your jars by placing them in a large pot. Cover with warm water until the are submerged with 1 inch of water over them. Bring to a rolling boil and boil them for 10 -15 minutes. Turn off heat and allow jars to sit in hot water until you are ready to use them.
- Fill a small pan with water and add jar lids and rings. Place pan on the stovetop over low to medium heat and bring water to at least 180 degrees. A candy or meat thermometer works great for this.
- Using a food processor or a sharp knife chop cucumbers, onions, green & red peppers.
- Place veggies in a large bowl. Sprinkle vegetables with salt and cover with cold water. Allow to sit for at least 2 hours.
- Drain, rinse, and drain again thoroughly so you are able to get out as much water as you can.
- Combine sugar, spices and vinegar in a large pot and bring to a boil
- Add the drained vegetables and simmer for about 10 minutes
- Ladle the hot relish into your hot sterilized jars, leaving about ¼ inch at the top. Be sure to remove any air bubbles and secure your lids to the tops of the jars.
- This recipe makes about 4 pints or 8 half pints of relish
Water Bath Directions:
- Add jars to into large pot of boiling water onto a rack (water bath canners are perfect) using your jar lifters. Make sure there is about 1" of water covering the jars. Cover with lid.
- Process for 15 minutes, lifting out jars using jar lifters. Place them on a clean towel to cool. Lids will be slightly curved down in the center – when they are sealed.
