Sweet Pickle Relish

I first saw this recipe from Neo-Homesteading thanks to Punk Domestics.

It really appealed to me because I recently made my own Tomato Ketchup. And, how much fun would it be to have a burger with homemade ketchup and homemade pickle relish?

Cat from Neo-Homesteading is right, once you taste this relish, you’ll never want the store-bought stuff again. Sweet and a little spicy all at the same time. Not too vinegary. You can still taste the summer cucumbers. My version didn’t turn out quite as pretty as the original, partly because I didn’t use the turmeric, which would give it that pretty color. (I didn’t have any in the house, and didn’t feel like going out to buy some). Her’s is so nicely uniform in size, while mine was a little chunkier (I’ll get that down the more I make it, I’m sure). But, mine does have that pretty colorful confetti-look. And, well, like I said, the taste is so good. I also cut her recipe in half, because I didn’t actually can the relish, so I’ll have to use it sooner (that won’t be a problem).

I’ll be giving away some of the relish. My good friend, Amy, gave the cucumbers to me so she got a jar. And, there are a couple of other people I know who will love this!

Thanks, Neo-Homesteading, for a wonderful sweet-pickle relish to compliment my ketchup. What a great summer it is! Indeed!

Sweet Pickle Relish Recipe

Sweet Pickle Relish

Debi

Have you ever made your own homemade pickle relish? It's so much fun and so delicious!

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 30 mins

Cook Time 10 mins

Resting time 8 hrs

Total Time 8 hrs 40 mins

Course condiment

Cuisine American

Servings 20 servings

Calories 156 kcal

Ingredients

  

1x2x3x

• 4 large cucumbers finely chopped*
• 3 tablespoons pickling salt
• 1 large red pepper finely chopped*
• 2 large onions finely chopped*
• 3 cups white vinegar
• 3 ½ cups sugar
• 1 teaspoon ground celery seed
• ½ teaspoon allspice powder
• 1 teaspoon whole coriander
• ½ teaspoon onion seed

Instructions

 

• Place the chopped cucumbers in a large crock or stock pot. And cover the cucumbers with ice and the pickling salt. Allow the cukes to rest for about 8 hours or overnight. This will pull excess moisture from the cucumbers.
• The next day, drain the cucumbers, and chop* the peppers and onion. Combine all veggies together.
• In a medium pot, combine remaining ingredients (vinegar through onion seeds). Bring mixture to a boil, and stir until the sugar has dissolved.
• Re-drain the vegetable mixture, and pour the vinegar mixture over the top of the veggies.
• Place into sterile jars, using a slotted spoon to fill the jars. Fill the jars the rest of the way with liquid. Leave ¼-inch air space, clean the rims, place the rings and lids on the jars, and process in a water bath or pressure canner according to manufacture’s directions for your altitude and jar size. Or, if you aren’t actually “canning” the relish, store it in the fridge and devour soon!

Notes

Makes approximately 4 (8-ounce) jars
Cook’s Notes: *To finely chop the vegetables use a food processor, if available. Pulse about 8 times; do not over chop or you will puree the vegetables. Ideally the pieces should be somewhat uniform in size so that they will spread smoothly.

Nutrition

Calories: 156kcalCarbohydrates: 38gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1050mgPotassium: 115mgFiber: 1gSugar: 36gVitamin A: 230IUVitamin C: 10mgCalcium: 17mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword pickle relish, pickles, sweet

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

SUBSCRIBE!

You have Successfully Subscribed!