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Home » Sweet Pickle Relish

Sweet Pickle Relish

September 2, 2011 by Debi 8 Comments

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Looking for a lip-smacking homemade sweet pickle relish recipe to elevate your dishes? Look no further! This delightful condiment, bursting with flavors of tangy cucumbers, crisp bell peppers, and a touch of sweetness, is a must-have addition to your culinary repertoire.

Get ready to tantalize your taste buds with this easy-to-make relish that will make your hot dogs, burgers, and sandwiches sing with joy. Say goodbye to store-bought versions and embark on a relishing adventure in your own kitchen.

Let’s dive into this homemade sweet pickle relish recipe that promises to be a game-changer for your next cookout or backyard barbecue.

Get your chopping board ready, and let’s relish the goodness!

four small glass mason jars filled with pickle relish.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Homemade condiments

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 neighbor gave the cucumbers to me so she got a jar. And, there are a couple of other people I know who will love this!

Cukes Fresh from the garden.
Cukes! Fresh from the garden

Thanks, Neo-Homesteading, for a wonderful sweet-pickle relish to compliment my ketchup.

What a great summer it is! Indeed!

the side of a small glass mason jar of pickle relish.

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Sweet Pickle Relish - try making your own to kick up your burgers and dogs all summer long!

Sweet Pickle Relish Recipe

a jar of homemade pickle relish.

Sweet Pickle Relish

Debi
This delightful Sweet Pickle Relish condiment, bursting with flavors of tangy cucumbers, crisp bell peppers, and a touch of sweetness, is a must-have addition to your culinary repertoire.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 10 minutes mins
Resting time 8 hours hrs
Total Time 8 hours hrs 40 minutes mins
Course condiment
Cuisine American
Servings 20 servings
Calories 156 kcal

Ingredients
  

  • 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!
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Filed Under: Appetizers, Sauces, Condiments, & Preserves, Summer recipes Tagged With: condiment, Cooking, cucumbers, DIY, Food, gluten-free, preserves, red pepper, tailgating, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Cat

    September 2, 2011 at 2:46 pm

    I dont mind at all! Where did you try and get ahold of me at? It looks lovely.

  2. Chad

    September 2, 2011 at 9:50 pm

    This is one tasty relish. I scored a jar of this relish about a weekago and have been enjoying it on turkey sandwiches all week. I really don’t like sweet relish, but this one is perfect not to sweet not to vinagery. I even sneak a few fork fulls on this goodness while I’m preping my sandwich. This recipe is worth a try.

  3. Nancy Lindquist

    September 4, 2011 at 6:56 pm

    Hello: This recipe looks really interesting and I’d like to try it. Did you use regular cucumbers or the ones normally used for pickling? I’m new to this so I have lots of questions. Thanks

  4. myFudo

    September 5, 2011 at 12:50 am

    Never seen pickles as beautiful and sweet like yours. Love the photos.

  5. Debi

    September 5, 2011 at 12:51 am

    I used the ones from my neighbor’s yard. Big green ones, like the regular ones from the store, only not so uniform in size. I suspect you’d get different flavors if you used the small pickling cukes. Either way, I bet you would love it! Thanks for the question! 🙂

  6. Marie

    September 5, 2011 at 1:31 am

    Simply beauti.ful

  7. Marie

    September 5, 2011 at 1:53 am

    Looks really beautiful 🙂 love your post

  8. Drick

    September 12, 2011 at 2:12 pm

    oh my goodness, what a great relish – pure pickling at it’s finest… I have not done near the canning I wanted to in the last few years, seeing recipes like this makes me want to turn back the calender… thanks for entering another great recipe – and good luck in this week’s game – remember to keep playing…

5 from 1 vote (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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