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A single pint-sized canning jar filled with homemade sweet pickle relish, sealed and placed on a red and white checkered cloth, indicative of the canning process and the relish's readiness for storage.
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Sweet Pickle Relish Recipe

The classic relish: sweet pickle with lots of flavor. Perfect for mixing into creamy salads and dips.
Prep Time30 minutes
Cook Time30 minutes
Draining2 hours
Total Time3 hours
Course: Pantry Staple
Cuisine: American
Keyword: Cucumbers, Summer, Waterbath Canning
Servings: 6 pint jars
Calories: 525kcal
Author: Katie

Equipment

  • Boiling water canner
  • 6 pint-size canning jars with lids and bands
  • Large mixing bowl
  • Colander
  • Large pot

Ingredients

  • 4 cups finely chopped cucumbers (about 4 medium cucumbers)
  • 2 cups finely chopped onions
  • 1 cup finely chopped green bell peppers
  • 1 cup finely chopped red bell peppers
  • ¼ cup pickling or canning salt
  • 3 ½ cups sugar
  • 2 cups apple cider vinegar 5% acidity
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seeds
  • 1 tablespoon ground turmeric

Instructions

  • Chop and Salt: Finely chop cucumbers, onions, and bell peppers. In a large mixing bowl, combine chopped vegetables with pickling salt. Mix well.
    Neatly chopped cucumbers, green and red bell peppers, and onions arranged in separate sections in a clear glass bowl on a marble countertop.
  • Drain: Cover the bowl and let stand for 2 hours. Then, rinse the mixture in a colander under cold water and allow to drain completely.
    A colander containing the rinsed chopped cucumbers, green and red bell peppers, and onions after being drained, placed over a bowl on a marble surface.
  • Sterilize Jars: Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  • Combine Vinegar and Spices: In a large pot, mix the sugar, apple cider vinegar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring until the sugar dissolves.
    A large pot on a stove containing a boiling mixture of vinegar and spices like turmeric, showing a wooden spoon, indicative of the relish's seasoning process.
  • Add Vegetables: Add the drained vegetable mixture to the vinegar solution. Return to a boil and simmer for 10 minutes.
    The relish after cooking, showing finely chopped cucumbers, peppers, onions, and spices mixed together in the large pot, ready for canning.
  • Fill Jars: Pack the hot relish into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the rim of the jars with a clean, damp cloth. Place the lid on the jar and secure with the band until fingertip tight.
    A sequence showing the process of ladling the hot relish mixture into canning jars, illustrating the step of transferring the cooked relish into jars
  • Process: Place jars in the boiling water canner, ensuring they are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes, adjusting for altitude. Remove from canner and allow to cool undisturbed.
    The jars placed inside a boiling water canner for processing, with a view from above showing the jars submerged in water.
  • Check Seals: After cooling, check that lids are properly sealed by pressing the center of the lid. It should not flex. Store in a cool, dark place.
    The sealed jars of sweet pickle relish resting on a red and white checkered cloth, cooling down after being processed in the canner.

Notes

Make sure your work area, utensils, and jars are clean and sterilized to prevent contamination.
Adjust processing time according to your altitude for safety.

Nutrition

Calories: 525kcal | Carbohydrates: 128g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 4728mg | Potassium: 408mg | Fiber: 3g | Sugar: 122g | Vitamin A: 935IU | Vitamin C: 59mg | Calcium: 57mg | Iron: 2mg