Sweet Pickle Relish Recipe
Learn how to make your own sweet pickle relish at home with this easy canning recipe. Perfect for adding flavor to sandwiches, burgers, and more!
Servings: 8 half-pint jars
Calories: 392kcal
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 ½ 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.
Nutrition
Serving: 1whole jar | Calories: 392kcal | Carbohydrates: 96g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 3546mg | Potassium: 287mg | Fiber: 2g | Sugar: 92g | Vitamin A: 702IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 1mg
