Enjoy the flavors of summer with this sweet pickle relish canning recipe.
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:
- 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.
- 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 stand for 2 hours.
- Drain liquid and rinse well. Drain again getting as much water as you can off vegetables.
- Combine sugar, spices, and vinegar in a saucepan and bring to a boil.
- Add 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.
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
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
- 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
7 Things to Do with Excess Garden Produce
Easy Strawberry Freezer Jam Recipe
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?
Cami says
Quick and easy!
Allyssa says
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!
Roxie says
Been looking on how to make this recipe and found yours. Thank you.
Cam says
So delicious!!
Donna says
This worked perfectly, and was a great way to use up my bumper cucumber crop!
Gina says
I have a question, do you leave skins on the cucumbers and chop the cucumbers and other stuff fairly small??
Alea Milham says
I leave the skins on, but you can peel them if you wish.
Dx Maxx says
How long to process quart jars?
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.
Phyllis Cunningham says
How many points does this make
Phyllis Cunninghm says
How many pints does this make?
Olivia says
It makes 6 pints.
Kristin says
How many pints does this recipe make?
Ginette says
It makes around 6x500ml jars