Sweet Pickle Relish

3.8
(48)

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.

Prep Time:
1 hrs
Cook Time:
10 mins
Stand Time:
2 hrs
Total Time:
3 hrs 10 mins
Servings:
98
Yield:
7 half-pints

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

  1. 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.

  2. Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

29 Calories
7g Carbs
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.

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