Sweet pickle relish is a versatile condiment that can add a hint of sweet and tangy flavor to any dish you choose. Whether used to top hot dogs or to mix into potato salad or deviled eggs, the punchy flavor of this relish complements a wide variety of dishes. To make it, freshly chopped cucumbers, sweet peppers, and onions are simmered in a flavorful brine, with celery seed, mustard seed, and turmeric imparting a subtle earthiness and color into the mix.
Just over an hour of prep time yields seven half-pint jars for you to enjoy in the coming months. If you prefer not to can all of this relish in jars, refrigerate the extra in a covered container and plan to use within 2 weeks. While store-bought pickle relish is a reliable option, the fresh, simple ingredients used to make this homemade version offers a vibrant flavor, without added color or preservatives.
Ingredients for Sweet Pickle Relish
A colorful mix of cucumbers and sweet peppers makes this relish as eye-catching as it is delicious. To make sweet pickle relish, you'll need:
- Cucumbers: The base of the pickle relish, adding texture and flavor.
- Green and/or red sweet peppers: For sweetness, color, and crunch.
- Onions: Adds a savory, aromatic flavor to the relish.
- Pickling salt: Draws out moisture from the vegetables, helping ensure a crisp texture after pickling.
- Granulated sugar: Balances the acidity of the vinegar and aids in preserving the vegetables.
- Cider vinegar: Acidity to preserve the vegetables, while adding a tangy flavor.
- Celery and mustard seed: Adds an aromatic touch to the relish, with celery seed adding a savory, earthy flavor, and mustard pops of tangy warmth throughout.
- Turmeric: Adds a bright yellow color and earthy flavor to the relish.
Ingredients
-
6 medium cucumbers
-
3 green and/or red sweet peppers
-
6 medium onions
-
¼ cup pickling salt
-
3 cups granulated sugar
-
2 cups cider vinegar
-
2 ½ tsp. celery seed
-
2 ½ tsp. mustard seed
-
½ tsp. turmeric
Directions
-
Prep Cucumbers
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.
-
Rinse Veggies
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
-
Cook Mixture
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.
-
Process and Can
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.
How To Store Sweet Pickle Relish
Store the sealed jars of pickle relish in a cool, dark place for up to one year. Avoid exposure to light and humidity for best results, and make sure to check the seal after 24 hours of storage to make sure that the jars are sealed properly. Once opened, store the pickle relish in the refrigerator and use within two weeks, checking for signs of spoilage before serving.
Sweet Pickle Relish Recipe Variations
To change up the flavor and texture of the dish, consider these variation ideas:
- Vinegar: Swap the cider vinegar with other types if preferred, including white vinegar or rice vinegar.
- Sweetness: Adjust the level of sweetness as you like, increasing for a sweeter relish, or decreasing for a more tangy one.
- Texture: If you prefer a smoother relish, chop the vegetables more finely. Go chunkier for a heartier relish.
- Spices: Play with spices to find what you like, adding more or less of the celery seed, mustard seed, or turmeric, as well as adding black pepper, coriander seed, or any other preferred spices.
- Heat: Add heat to the relish with chopped jalapeños, or by adding red pepper flakes into the mix.
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 | 5% |
*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.
