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Sweet Pickle Relish Canning Recipe

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Enjoy the flavors of summer with this sweet pickle relish canning recipe.

Sweet Pickle Relish Canning Recipe- Make this sweet relish with excess garden produce. You can stock your pantry or give it as gifts during the holidays!

We love to add this pickle relish on everything from hot dogs to brats. We also add this relish to our favorite chicken salad and tuna salad. This Sweet Pickle Relish Canning Recipe is a great choice for anyone to make at home! You can make jars of this with your excess garden produce and stock your pantry! Jars of homemade pickle relish also make great holiday gifts.

Sweet Pickle Relish Canning Recipe

Ingredients:

  • 1 quart chopped cucumbers (3-4 medium cucumbers)
  • 2 cups onions, chopped (2 medium)
  • 1 cup green bell pepper, chopped (1 large)
  • 1 cup red bell pepper, chopped (1 large)
  • 1/4 cup salt
  • 3 1/2 cups sugar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 2 cups Apple Cider Vinegar

Directions:

  1. Prepare your jars by sterilizing them. Preheat oven to 225 degrees. Place jars on a baking sheet and bake in the oven for at least 20 minutes to sterilize.
  2. Fill a small saucepan with water and add jar lids and rings.  Bring water to 180 degrees, cover, and remove from heat to sterilize.
  3. Combine cucumbers, onions, and bell peppers in a large bowl.
  4. Sprinkle with salt and cover with cold water.  Let stand for 2 hours.
  5. Drain liquid and rinse well.  Drain again getting as much water as you can off vegetables.Sweet Pickle Relish Canning Recipe
  6. Combine sugar, spices, and vinegar in a saucepan and bring to a boil.
  7. Add drained vegetables and simmer for 10 minutes.
  8. Pack hot relish into your sterilized jars, leaving 1/4 inch at top of jar.Sweet Pickle Relish Canning Recipe fill jars
  9. Remove any air bubbles, and secure your lids on the top of the jars.
  10. Add jars to a large pan of boiling water.  There should be about 1″ of water covering tops of jars.
  11. Cover with lid and process for 10 minutes.
  12. Lift jars out, dry off and allow to cool.
  13. Lids will be slightly concave (curving down in the center) when they are sealed.

4 mason jars filled with this sweet pickle relish canning recipe.

This great sweet pickle relish canning recipe is a great first canning recipe to try.  This is a classic water bath method, but it can easily be changed by using a pressure canner if preferred.

Printable Canning Recipe for Sweet Pickle Relish

homemade sweet pickle relish recipe ith directions for water bath canning
Print
5 from 4 votes

Sweet Pickle Relish Canning Recipe

A homemade sweet pickle relish recipe with directions for water bath canning.
Course Sauce
Cuisine American
Keyword homemade sweet pickle relish, sweet pickle relish canning recipe
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Author Ann

Ingredients

  • 1 quart chopped cucumbers 3-4 medium cucumbers
  • 2 cups onions chopped (2 medium)
  • 1 cup green bell pepper chopped (1 large)
  • 1 cup red bell pepper chopped (1 large)
  • 1/4 cup salt
  • water
  • 2 cups Apple Cider Vinegar
  • 3 1/2 cups sugar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed

Instructions

  • Prepare your jars by sterilizing them. Preheat oven to 225 degrees. Place the jars on a baking sheet and bake in the oven for at least 20 minutes to sterilize.
  • Fill a small saucepan with water and add jar lids and rings. Bring water to 180 degrees, cover, and remove from heat to sterilize.
  • Combine cucumbers, onions, and bell peppers in a large bowl.
  • Sprinkle with salt and cover with cold water. Let it stand for 2 hours.
  • Drain the liquid and rinse well. Drain again getting as much water as you can off vegetables.
  • Combine vinegar, sugar, celery seed, and mustard in a saucepan. Bring the mixture to a boil.
  • Add the drained vegetables and simmer for 10 minutes.
  • Pack hot relish into your sterilized jars, leaving 1/4 inch at top of jar.
  • Remove any air bubbles, and secure your lids on the top of the jars.
  • Add jars to a large pan of boiling water. There should be about 1″ of water covering tops of jars.
  • Cover with lid and process for 10 minutes.
  • Lift jars out, dry off and allow to cool.
  • Lids will be slightly concave (curving down in the center) when they are sealed.

 

More Ways to Preserve Fruit and Vegetables

Easy Garlic Refrigerator Pickles

Dehydrating Food

Frugal and Easy Canning Tips

7 Things to Do with Excess Garden Produce

Easy Strawberry Freezer Jam Recipe

How to Dry Oranges

 

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Comments

  2. Kimber says

    I doubled the recipe but drain some of the liquid before cooking. I got 4. 1/2 pints , the last 2 jars I added a couple of jalapeños from last years harvest that I had pickled.

    Reply

  3. Mitzi says

    I used 1 qt diced cucumbers and 1 average sized onion. I knew I was short on peppers probably 1 large estimated but all I came up with was 1 pint & 1 13 oz jar. The brine was very good and just what I was looking for so ill use it again, just use more vegetables. I’m experimenting with using my extra bribe to make refrigerator pickles.

    Reply

  4. Jackie says

    If I want to make this recipe with less sugar, due to my husband has to keep his sugar level down do you have any suggestions on how much I can cut back on the sugar so that I can still use this recipe?

    Reply

  5. Lynn says

    What does serves 8 mean? 8 pints? 8 half pints? What size jars are you processing for 10 minutes? We are just learning to can and found the instructions confusing. We would love to make this recipe but need help.
    Thank you

    Reply

    • Andi says

      I made this according to the recipe, only I used distilled white vinegar because I didn’t have apple cider vinegar. Also, I processed 15 minutes because I’m at a higher elevation. I ended up with just under 8 half pints. Haven’t tasted it yet, but it smells delicious. Excited to try this with brats!

      Reply

  7. Lana Foley says

    I’m new to canning and have a question as to whether not you leave you leave cucumber seeds in or remove?

    Reply

  9. Allyssa says

    5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!

    Reply

  13. Gina says

    I have a question, do you leave skins on the cucumbers and chop the cucumbers and other stuff fairly small??

    Reply

  15. Missy says

    I made this a couple weeks ago with what I thought would be the last of my cucumbers and peppers. It’s amazing! I’m making it again today with the cucumbers I wasn’t expecting!
    Following the recipe, I got 6 half pints out of this.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.