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Sweet Pickle Relish

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5 from 5 reviews

The key to achieving the perfect sweet pickle relish lies in striking the right balance between sweetness and tanginess. The use of granulated sugar combines with the acidity of white vinegar, forming a harmonious blend that complements the natural sweetness of the cucumbers. This balance ensures that each spoonful delivers a tantalizing blend of flavors, leaving your taste buds craving for more.

Ingredients

Units Scale
  • 8 cups finely chopped pickling cucumbers (about 16-20 cucumbers)
  • 2 cups finely chopped onion
  • 2 cups finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • 1/2 cup pickling salt (or kosher salt)
  • 4 cups white vinegar
  • 3 cups granulated sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric

Instructions

  1. Prepare the vegetables: Wash the pickling cucumbers, remove the ends, and finely chop them. Finely chop the onion and bell peppers as well. You can use a food processor for this step if you prefer a smoother consistency.
  2. Combine the vegetables: Place the chopped cucumbers, onion, and bell peppers in a large bowl.
  3. Add salt: Sprinkle the pickling salt (or kosher salt) over the chopped vegetables. Toss everything together to coat the vegetables evenly with salt. Let it sit for about 2 hours, stirring occasionally.
  4. Drain and rinse: After 2 hours, drain the vegetables in a colander and rinse them thoroughly with cold water to remove the excess salt. Allow them to drain well.
  5. Prepare the pickling liquid: In a medium-sized saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Let it simmer for a couple of minutes.
  6. Combine vegetables and pickling liquid: Add the drained vegetables to the pickling liquid in the saucepan. Bring the mixture to a simmer and cook for about 10 minutes, or until the vegetables become tender.
  7. Jar the relish: While the relish is still hot, transfer it to sterilized glass jars. Leave about 1/2 inch of headspace at the top of each jar.
  8. Seal the jars: Place the lids on the jars and screw them on hand tight.
  9. Place jars in water bath canner in boiling water.  Wait until water boils again and process for 10 minutes.
  10. Remove jars and let the jars cool at room temperature.
  11. Store the relish: Once cooled, check lids are sealed and store the sweet pickle relish and enjoy.

Notes

This recipe makes 8 pints for a total of 128 servings at 1 ounce each.  Nutrition facts below is based on 1 serving of 1 ounce.

Find it online: https://www.thekindredway.com/sweet-pickle-relish/