Sweet Pickle Relish

Author Debi


  • 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


  1. 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.
  2. The next day, drain the cucumbers, and chop* the peppers and onion. Combine all veggies together.
  3. In a medium pot, combine remaining ingredients (vinegar through onion seeds). Bring mixture to a boil, and stir until the sugar has dissolved.
  4. Re-drain the vegetable mixture, and pour the vinegar mixture over the top of the veggies.
  5. 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!

Recipe 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.