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0 from 12 votes

Sweet Pickle Relish

The absolute BEST sweet pickle relish!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Course: Condiments
Cuisine: American

Ingredients

  • 2 1/2 lbs cucumbers , peeled, center row of seeds removed, and finely diced
  • 1 large sweet onion , such as Vidalia or Walla Walla
  • 1 large red bell pepper , finely diced
  • 1/4 cup Kosher or pickling salt , neither of these have additives which is important for canning
  • 3 cups white granulated sugar
  • 2 cups cider vinegar
  • 1 tablespoon brown mustard seeds
  • 2 teaspoons celery seeds
  • 4 whole allspice berries
  • 1 bay leaf

Instructions

    Cup of Yum
  1. Place the diced cucumbers, onion, and red bell pepper in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  2. In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.Ladle the hot relish into sterile jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours.Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for a month.This makes about 4 pints.Let the relish sit for at least a week or two before using to give the flavors time to meld.