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
A homemade sweet pickle relish recipe with directions for water bath canning.
Servings 0
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
Genny says
Table salt or pickling salt. Which one is used?
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.
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.
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?
Ava Majors says
You can use sugar substitutes.
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
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!
Madisen says
My jars all sealed, but the vegetables and the apple cider vinegar mix seem separated. Is that normal?