Recipes and Cooking Sweet Pickle Relish 3.8 (48) 2 Reviews If you prefer not to can all of these pickles in jars, refrigerate the extra in a covered container and plan to use them within 2 weeks. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cook Time: 10 mins Stand Time: 2 hrs Total Time: 3 hrs 10 mins Servings: 98 Yield: 7 half-pints Jump to Nutrition Facts Ingredients 6 medium cucumbers 3 green and/or red sweet peppers 6 medium onions ¼ cup pickling salt 3 cup sugar 2 cup cider vinegar 2 ½ teaspoon celery seed 2 ½ teaspoon mustard seed ½ teaspoon turmeric Directions Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well. In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated. Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool jars on racks. Rate it Print Nutrition Facts (per serving) 29 Calories 7g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 98 Calories 29 % Daily Value * Sodium 131mg 6% Total Carbohydrate 7g 3% Vitamin C 4.1mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.