Recipe

Sweet Pickle Relish

Recipe
No Questions Yet

Photo 1 of 2
by MrsWheelbarrow

Photo 2 of 2
by Lizthechef

This recipe was entered in the contest for Your Best Preserves

This recipe was entered in the contest for Your Best Cucumber Recipe

This recipe was entered in the contest for Your Best Condiment
Chef
MrsWheelbarrow's Notes: I've been making this relish most of my life. My great-grandmother Agatha made it every summer and wrangled my help with the prep work from the time I was a small child. In those days, everything...
I've been making this relish most of my life. My great-grandmother Agatha made it every summer and wrangled my help with the prep work from the time I was a small child. In those days, everything was grated on a box grater. It's much easier these days with the Cuisinart. I use this relish as a base for tartar sauce, just add mayo or plain yogurt and a squeeze of lemon juice. It's also spectacular on hot dogs and all other sausages. I've also fiddled with the spices - alternately using allspice and juniper and fennel seed in lieu of the mustard seed. Also, replacing some of the sweet pepper with hot pepper provides a completely different and wonderful relish. Source great heritage peppers (Cubano, Jimmy Nardello, Banana) and your relish will be extraordinary.

Expand Collapse

Makes 8 - half pints

4 cups finely chopped cucumber, peeled and seeded Ask a question about this ingredient

4 cups finely chopped sweet peppers, seeded and deveined Ask a question about this ingredient

2 cups finely chopped yellow onion Ask a question about this ingredient

4 tablespoons kosher or canning salt Ask a question about this ingredient

2 cups white sugar Ask a question about this ingredient

1.5 cups brown sugar Ask a question about this ingredient

2 cups cider vinegar Ask a question about this ingredient

1 tablespoon celery seed Ask a question about this ingredient

1 tablespoon yellow mustard seed Ask a question about this ingredient

8 half-pint jars, lids and rings Ask a question about this ingredient

Cover finely chopped vegetables with cold iced water and salt and set aside for two hours.
Ask a question about this step
Drain vegetables. Rinse well and then drain very well. I usually press with a large spoon or spatula to get as much water out as possible.
Ask a question about this step
In the meantime, in a large (5 qt) non-reactive pot, bring the sugar, vinegar and spices to a rolling boil.
Ask a question about this step
Add vegetables and bring back to a rolling boil for 10 minutes.
Ask a question about this step
Fill hot jars with hot relish and seal with lid and rings, following all the usual USDA recommendations for processing. Process in a boiling water bath for 10 minutes.
Ask a question about this step
Remove the jars from the processor and listen for the satisfying pings.
Ask a question about this step

9 Comments on Sweet Pickle Relish

Midge added about 1 year ago

Yum! Saving this one for sure.

MrsWheelbarrow added about 1 year ago

Hi Midge - Thanks, I hope you'll give this recipe a go!

lapadia added about 1 year ago

Sweet pickle...YUM! Thanks for sharing your recipe MrsWheelbarrow!

MrsWheelbarrow added about 1 year ago

You're welcome! I hope you try it.

Lizthechef added about 1 year ago

I made this relish and it is so good that I burned my mouth tasting it while it was cooking!..I can't wait to make this all year round, as the ingredients are always available in the markets. Here's my photo -

MrsWheelbarrow added about 1 year ago

Thanks, Liz & MrsL - it's a fun, easy canning recipe and once you've tasted it, you'll never want to be without it!

Lizthechef added about 1 year ago

ps MrsL is a "Liz" too BTW...