Sweet Pickle Relish Recipe
Every summer, we make sure to make at least one batch of this sweet pickle relish recipe. It is the perfect condiment for adding a sweet and zesty touch to hot dogs, burgers, and sandwiches. This is a long-standing family recipe, and I’m excited to share it with you today.
What is sweet pickle relish made of?
We make this relish when cucumbers and bell peppers are both in season. You’ll need:
Cucumbers.
When you’re making dill pickles or bread and butter pickles, it is best to use pickling cucumbers—they grow to just the right size for fitting in a jar and are bred to be great for (you guessed it) pickling. But because everything is getting diced up, you can use any type of cucumber for this sweet relish!
Onions.
While we love a red onion, for this relish, you’ll need yellow or white onions.
Bell peppers.
One cup each of red and green bell peppers, which is about one large pepper of each color. Dice them up and then measure out a cup for the most accurate measurements.
Pickling salt.
Pickling salt is specifically designed without preservatives, which will help keep the brine from getting cloudy.
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Granulated sugar
Sugar gives this relish its expected sweetness, but don’t skimp on it—it also acts as a preservative. Stick to the recipe!
Seasonings
Celery seed and whole mustard seeds give relish its traditional pickle-y flavor.
Vinegar
As with most pickling recipes, you need either apple cider vinegar or white distilled vinegar. Whichever you choose, make sure it has at least 5% acidity for safe canning.
How do I make this sweet pickle relish?
- Dice all of your vegetables—the cucumbers, onions, and both colors of bell peppers—and toss them in a big bowl. Sprinkle with the pickling salt, and then cover with cold water. Add just enough to fully cover the vegetables. Set that bowl aside for two hours (at room temp).
- While the vegetables are sitting in their saltwater bath, prepare all your canning supplies and jars, and get the canning pot heated up (see Canning 101 for more details!).
- Drain the veggies, and rinse under cold water to remove some of the salt.
- Make the brine by stirring the vinegar with the sugar, celery seed, and mustard seed in a large saucepan. Bring to a simmer over medium-high heat.
- Add the vegetables and let them simmer for 10 minutes.
- Fill the jars with relish, leaving 1/2-inch headspace. Process for 10 minutes.
Want more great pickle recipes like this one?
Sweet Pickle Relish Recipe
Ingredients
- 4 cups diced cucumbers about 4 medium
- 2 cups diced yellow or white onions about 2 medium
- 1 cup diced green bell pepper about 1 large
- 1 cup diced red bell pepper about 1 large
- ¼ cup pickling salt
- 3 ½ cups granulated sugar
- 1 tablespoon celery seed
- 1 tablespoon whole mustard seed
- 2 cups apple cider vinegar or white distilled vinegar
Instructions
- Combine 4 cups diced cucumbers, 2 cups diced yellow or white onions, 1 cup diced green bell pepper, and 1 cup diced red bell pepper in a large bowl. Sprinkle ¼ cup pickling salt over vegetables, and then add cold water until the vegetables are just covered. Let stand for 2 hours at room temperature.
- Drain vegetables in a colander, then rinse the vegetables under cold water.
- Combine 3 ½ cups granulated sugar, 1 tablespoon celery seed, 1 tablespoon whole mustard seed, and 2 cups apple cider vinegar or white distilled vinegar in a large saucepan over medium-high heat. Bring to a simmer, then add the vegetables and simmer for 10 minutes.
- Pack hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe jar rim, then center lid and screw on ring until fingertip-tight. Place jar in simmering water bath canner. Repeat with remaining jars and relish.
- Process for 10 minutes. Turn off heat and remove cover, and let jars rest in the canner for 5 minutes. Then remove jars to a towel or cutting board to cool for 12 hours. Do not retighten rings. Check for seal, label and store.
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