Sweet Pickle Relish
Homemade Sweet Pickle Relish is so simple to make and a great way to enjoy your garden fresh cucumbers all year long!
Servings: 4 pints
Calories: 25kcal
Ingredients
- 6 cups finely chopped cucumbers
- 2 cups finely chopped sweet peppers red or yellow
- 2 cups finely chopped onion
- ¼ cup kosher salt
- 3 ½ cups sugar
- 2 cups cider vinegar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
Instructions
- Place coarse chopped cucumbers into food processor and pulse until finely chopped. Measure six cups of chopped cucumbers and place in a large bowl.
- Place coarse chopped sweet peppers, seeds and membranes removed, into food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers.
- Place coarse chopped onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.
- Add kosher salt to vegetables and stir to combine well.
- Cover with ice water and set aside for 2 hours.
- Drain in a colander, rinse well and drain thoroughly. Squeeze out excess liquid if necessary
- Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.
- Stir in drained vegetables and simmer for 10 minutes.
- Spoon hot relish into hot pint jars, leaving 1/4 inch space.
- Top with lids and rings, just hand tight.
- Place jars into boiling water and process for 15 minutes.
- Remove jars and set aside to cool completely.
Notes
Yield: This recipe should make 3-4 pints or 6-8 half pints. If using half pints, adjust processing time to 10 minutes.
Too Much Liquid: I adapted this recipe from the Ball Canning cookbook and increased the amount of cucumbers the original recipe calls for. After making it several times and the feedback from others. If you have too much liquid, simply strain off any excess and discard it or use it for quick refrigerator pickles.
Nutrition
Serving: 1Tablespoon | Calories: 25kcal | Carbohydrates: 6g | Sodium: 222mg | Sugar: 6g
